turskuttaminen

Turskuttaminen, also known as "turskutus," is a traditional Finnish method of preserving fish by salting and smoking. The process involves several steps to ensure the fish is properly preserved and enhanced in flavor. First, the fish is cleaned and gutted, then salted with a mixture of salt and sugar. This mixture helps to draw out moisture and preserve the fish. After salting, the fish is often smoked over wood chips, typically using birch or pine, to add a distinctive smoky flavor. The smoking process can take several hours, depending on the size and type of fish. Once smoked, the fish is typically hung to dry for a few days before being packaged and stored. Turskuttaminen is a popular method of preserving fish in Finland, where it is often used to make traditional dishes such as turskukala, a dish made with smoked fish, potatoes, and onions. The process requires careful attention to detail and traditional techniques to achieve the best results.