mustalla

Mustalla is a traditional Finnish dish that originates from the coastal regions of the country, particularly the Åland Islands. The name "mustalla" comes from the Finnish word "mustikka," which means "bilberry" or "blueberry," indicating the primary ingredient of the dish. Mustalla is a type of fish stew or soup, typically made with fresh or salted whitefish, such as perch, pike, or cod, combined with bilberries and a variety of aromatic herbs and spices.

The dish is known for its rich, tangy flavor, which comes from the combination of the fish, the tartness of the bilberries, and the subtle spices like allspice, cloves, and sometimes a touch of cinnamon. Mustalla is often served with a side of boiled potatoes, rye bread, or flatbread, allowing the diner to soak up the flavorful broth. It is a hearty and comforting meal, reflecting the simple yet resourceful cooking traditions of Finland’s fishing communities.

Mustalla has historical significance as a way to preserve fish during the long, cold winters. By fermenting or pickling the fish and pairing it with bilberries, which were abundant in the region, people could create a dish that would last for months. Over time, the recipe evolved into the stew-like preparation enjoyed today. While it remains a beloved dish in Finland, mustalla is also appreciated in other Nordic countries and among Finnish diaspora communities worldwide.

The preparation of mustalla varies slightly depending on regional preferences, but the core elements—fish, bilberries, and spices—remain consistent. Some versions include a small amount of sugar to balance the tartness of the berries, while others incorporate a touch of vinegar or lemon juice for added acidity. The dish is often enjoyed during the colder months, though it can be made year-round. Mustalla is a testament to Finland’s culinary heritage, blending simplicity with bold, natural flavors.