lêmma

Lämma is a traditional Finnish method of preserving fish, particularly salmon, through a combination of drying and smoking. The technique has historical roots in Finland’s coastal and riverine communities, where it was essential for storing fish during the long winters. The word *lämma* itself derives from the Finnish verb *lämmetä*, meaning "to warm" or "to heat," reflecting the process of smoking the fish over low heat.

The preparation of lämma typically begins with fresh salmon, which is cleaned and split open to remove the bones. The fish is then lightly salted and left to brine for a short period to draw out moisture. After brining, the fish is hung in a well-ventilated space, often near a fireplace or a smokehouse, where it is exposed to smoke from burning birch or pine wood. The smoking process is gradual, allowing the fish to dry slowly while absorbing the smoky flavor. Unlike heavily smoked fish, lämma retains a delicate taste and a slightly crispy texture.

Lämma is commonly enjoyed as a cold dish, often served with rye bread, butter, or pickled vegetables. It is also a staple in Finnish cuisine during holidays and gatherings, particularly around Christmas and Midsummer. The method remains popular today, with many households and small-scale producers continuing to practice traditional techniques. While modern refrigeration has reduced the necessity of such preservation methods, lämma endures as a cultural and culinary tradition in Finland.