käsitanud
Käsitanud refers to a traditional Estonian method of preserving fish, particularly herring, by fermenting it in a brine solution. This technique has been used for centuries in Estonia and other Baltic regions, allowing for the long-term storage of fish without refrigeration. The process involves packing fresh herring in barrels or containers with layers of salt, herbs, and sometimes other ingredients like onions or juniper berries. The mixture is then left to ferment for several weeks, during which the fish develops a distinct tangy flavor and a characteristic pinkish hue.
The term "käsitanud" comes from the Estonian word *käsitama*, meaning "to handle" or "to process," reflecting the
Käsitanud is distinct from other fermented fish products like gravlax or surströmming, primarily due to its