poimijääm

Poimijääm is a Finnish term that translates to "pickled ice" or "ice pickling." It refers to a traditional method of preserving food, particularly fish, by immersing it in a brine solution and then exposing it to freezing temperatures. The process involves carefully layering cleaned fish, often small ones like vendace or herring, in a container with salt and sometimes other seasonings. This is then placed in a cold environment, historically outdoors during winter, where the brine and the fish begin to freeze.

The freezing and salting process creates a unique texture and flavor profile. The salt draws out moisture, inhibiting bacterial growth, while the ice crystals form a protective layer, preserving the fish. When thawed, the fish remains firm and has a slightly chewy consistency, with a distinct salty taste. Poimijääm was a practical way to store a valuable food source for extended periods in regions with harsh winters and limited preservation technologies. It is considered a delicacy by some, representing a connection to historical Finnish foodways. While less common today due to modern refrigeration, it is still prepared by some individuals and in certain traditional contexts.