Traditional Finnish Christmas Fish

Preparation info

    • Difficulty

      Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Method

Several weeks before Christmas, the dried fish are put into a solution of 1 gallon of water and 1 tablespoon of lye; then they are soaked for 2 weeks. For another week, the fish are soaked in fresh water, changed daily, to leach out the lye. Then the fish are poached gently until the meat flakes easily. The flaked meat is put into a white cream sauce seasoned only with freshly ground black pepper, and served with boiled potatoes.