savukalat

Savukalat is a Finnish term used to refer to smoked fish. This traditional method of preserving and flavoring fish is common throughout Finland and other Nordic countries. The process typically involves curing the fish, often with salt, and then exposing it to smoke from burning wood for an extended period. Various types of wood, such as alder or birch, are used to impart different flavors to the fish.

The most commonly smoked fish in Finland include salmon (lohi), trout (taimen), whitefish (siika), and vendace (muikku). The smoking process can be done either hot or cold. Hot smoking cooks the fish while smoking it, resulting in a flaky and tender product. Cold smoking, on the other hand, is a longer process that preserves the fish without cooking it, resulting in a firmer texture and a more intense smoky flavor.

Savukalat are enjoyed in many ways. They can be eaten as a standalone delicacy, often served with potatoes, dill, and a dollop of sour cream or crème fraîche. Smoked fish is also a popular ingredient in various Finnish dishes, including salads, sandwiches, and warming soups. The distinct smoky aroma and rich taste make savukalat a cherished part of Finnish culinary heritage.