kimmokertaus

Kimmokertaus, also known as "kimmoke" or "kimmoke-työ," is a traditional Finnish method of drying fish, particularly herring, by hanging it on a rack in a smokehouse. The process involves exposing the fish to smoke from burning wood, typically birch or pine, which imparts a distinctive smoky flavor and aroma to the fish. The smokehouse is typically a small, enclosed structure with a chimney for ventilation.

The kimmokertaus process begins with the fish being cleaned and gutted. They are then hung on a rack in the smokehouse, where they are exposed to the smoke for several hours or even days, depending on the desired level of smokiness. The fish are turned periodically to ensure even exposure to the smoke.

Once the fish are sufficiently smoked, they are removed from the smokehouse and allowed to dry in a cool, dry place. This can take several days to a week, depending on the weather conditions. The dried fish are then ready to be stored or sold.

Kimmokertaus is a traditional method of preserving fish that has been practiced in Finland for centuries. It is a labor-intensive process that requires skill and patience, but the resulting smoked fish are highly prized for their unique flavor and aroma. Today, kimmokertaus is still practiced by some traditional fishmongers and is considered a culinary specialty of Finland.