tootevaldkondning
Tootevaldkondning refers to a traditional Estonian method of preserving fish, particularly salmon, through a combination of drying and smoking. This technique has been practiced for centuries, particularly in coastal and island regions of Estonia, where access to fresh water and salt was limited. The process involves several key steps that ensure the fish retains its flavor and nutritional value while extending its shelf life.
The first step in tootevaldkondning is cleaning and gutting the fish, followed by salting. The fish is
Once sufficiently cured, the fish is hung in a well-ventilated area to dry. Traditional methods often involved
Tootevaldkondning was historically a practical method for preserving fish during the long, harsh winters when fresh