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 hands-on nature of the preparation. This method was historically crucial for coastal communities, enabling them to preserve their catch for winter consumption. The resulting product is often used in traditional Estonian dishes, such as *suurpeade* (fermented herring salad) or as a topping for bread and potatoes.

Käsitanud is distinct from other fermented fish products like gravlax or surströmming, primarily due to its use of a salt brine rather than dry curing. The fermentation process not only extends shelf life but also enhances the fish’s texture and taste, making it a staple in Baltic cuisine. Today, while modern refrigeration has reduced its necessity, käsitanud remains a beloved part of Estonian culinary heritage, often enjoyed during festive occasions or as a simple, flavorful snack.