kuumutamises

Kuumutamises is a traditional Sami method of preserving fish by drying it in the sun. The word is derived from the Finnish language and is used to describe a specific technique used by the Sami people in northern Scandinavia. This method of preservation allows for the drying of small fish in a relatively short period of time, making it a vital food source during the summer months when fresh fish is abundant.

To perform kuumutamises, the fish is first cleaned and washed before being laid out on a drying rack or a piece of bark. The fish is typically arranged in a specific pattern, with the bones facing upwards, to promote good airflow and prevent the growth of bacteria. The fish is then left to dry in the sun, with regular turning to ensure even drying. Kuumutamises is often used to preserve fish such as salmon, herring, and trout.

Kuumutamises was traditionally an important method of preservation for the Sami people, as it allowed them to store fish for long periods of time. The dried fish was a staple in the Sami diet and was often stored in lederoynas (oil containers) or arksto (food casks). The preservation of food through kuumutamises was a fundamental part of Sami culture, as it enabled them to survive in a harsh environment. Today, kuumutamises is still practiced by some Sami people, although it has largely been replaced by more modern methods of preservation.