Kalakukko

Kalakukko is a traditional Savonian food made out of fish baked inside a bread. The Cornish pasty in Cornwall has the same basic idea of packed lunch.

Traditionally, Kalakukko is prepared with rye flour, although wheat is often added to make the dough more pliable. The filling consists of fish, pork and bacon, and is flavoured with salt (unless the pork is already salted). After being baked for several hours, kalakukko looks much like a large loaf of rye bread. If prepared correctly, kalakukko will keep for a long time. Traditionally, the fish used in kalakukko is the vendace (Finnish muikku), but salmon and perch are also used. The appropriate drink to accompany kalakukko is buttermilk or piimä.

Modern society finds the name somewhat amusing, as "Kala" is Finnish for "fish" and "kukko" is Finnish for "rooster". However, the old meaning for Kukko is also connected to hiding things, as in 'kukkaro' (purse).

It's said that Kuopio marketplace is the original and best place to get Kalakukko from.

There are two schools of eating this dish: Savonian and Karelian (which way is the right one; the argumentation has been going on for centuries and will go on forever).

Savonian way of eating or actually cutting the kalakukko is the following: First you cut off the top of the loaf ("take the hat off"). Then you scoop the filling on the slice you just have detached and make sure there islots of fat with the fish. Then you start cuttin the loaf aideways i.e. you hold the loaf towards your stomack and cut towards your guts. Continue this and you will end up with flat fishy-fatty-dark bread "flat cake" i.e. the bottom of the kukko and you can finish it off by spreading thick layer of butter on it.

Karelian way of eating is easier: they cut hte kukko as it was bread i.e. from top to bottom starting from one end and finishing at the other.