kovahõllid

Kovahõllid, also known as "hard shells" in Estonian, refers to a traditional method of preserving food, particularly fish, by encasing it in a thick, hardened layer of fat or lard. This technique is a historical preservation method, primarily used in regions with cold climates where other methods might be less effective or accessible.

The process typically involves rendering fat, usually from pork, until it becomes a liquid. Freshly caught or preserved fish, often salted or smoked beforehand, is then submerged in this hot fat. Once the fat cools and solidifies, it creates an airtight seal around the food, protecting it from spoilage. The resulting "kovahõllid" could then be stored for extended periods, even through harsh winters.

This method was particularly valuable for preserving fish caught during abundant seasons, ensuring a food source when fresh supplies were scarce. The fat layer not only preserved the fish but also imparted a rich flavor. While modern refrigeration and canning have largely replaced traditional preservation techniques like kovahõllid, it remains a fascinating example of historical food preservation ingenuity and a part of culinary heritage in some regions. The practice is not widely common today but may still be found in niche culinary circles or as a historical reenactment.