lihassoluketta

Lihassoluketta is a traditional Finnish picking lye used for preserving fish and other seafood. It is a mixture of water and sodium hydroxide (NaOH), typically containing 10-15% sodium hydroxide. The solution is used to remove the scales and slimy mucus from the fish, followed by a rinsing process to remove any excess lye.

The lithium treatment, typically varying from 1 to 5 minutes, is intended to break down the proteins and remove the moisture from the fish's tissues. This process allows the fish to be held for longer periods without refrigeration. The preserved fish can then be stored in ice or frozen for later consumption.

Lihassoluketta has been a part of Finnish fishery history for centuries, with early documents revealing its use as far back as the 17th century. This preservation method has contributed significantly to Finland's ability to stock large quantities of fish for the winter season. Among the most prized fish species preserved using this method are the vendace, burbot, and pikeperch.

However, the preservation process also has some environmental concerns due to the use of sodium hydroxide, which can release toxic chemicals into the environment. Steps have been taken in recent years by the Finnish government to establish guidelines for sustainable use of lithium treatment, ensuring it does not harm the ecosystem.