Kalakukko

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Kalakukko is a traditional

Traditionally, kalakukko is prepared with rye flour (like ruisleipä), although wheat is often added to make the dough more pliable. The filling consists of fish, pork and bacon, and is seasoned with salt (unless the pork is already salted). After being baked for several hours, traditionally in a masonry oven, kalakukko looks much like a large loaf of rye bread. If prepared correctly, bones of the fish soften and the meat and fish juices cook thoroughly inside the bread. This results in a moist filling.

Fish

Traditionally, the fish used in kalakukko is either

Kalakukko will keep for a long time when unopened. It used to be a practical lunch for workers away from home.

Serving

Kalakukko can be reheated in an oven. It takes about one hour in 130 °C (266 °F) if the size of the kalakukko is about 1 kilogram (2.2 lb). It can also be eaten cold. The usual way to eat kalakukko is to open the top with a sharp knife, eat the top with butter, and then slice some of the bread making the hole on the top larger and eat it with the filling.

Etymology

Some Finnish speakers today find the name kalakukko somewhat amusing, as kala is Finnish for "fish" and kukko is "rooster", leading to the often used but non-morphological translation, "fish cock". Previous theories suggested that the archaic form of kukko is derived from the same root as kukkaro (purse). Kukko also might come from a Finnish word of kukkula, hill, because the dish is elevated. However, in 2008 new research demonstrated that kukko is a loan from Low German and shares the same origin as modern German küchen (to cook) and English cake.^[2]

Kalakukko obtained

Hanna Partanen's (1891–1969) kalakukko bakery in

• Lihapiirakka
• Lörtsy
• Finnish cuisine

References