Suitsukala is smoked fish, prepared from any one of the more than 30 species found in Estonia’s second largest lake, Võrtsjärv. Smoked fish is a traditional food in Estonia and smoking fish is a long-standing method of preserving and flavoring seafood in Estonian cuisine, often associated with rural and coastal communities.
Prep Time
10 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
1 hour
Total Time
25 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large whitefish, gutted
- 2 tsp (10 g) salt
- ½ tsp (2.5 g) pepper
- 2 cups (480 g) straw, packed and slightly dampened
Directions
- Remove bones, clean, and flatten out fish.
- Salt and cover.
- Allow fish to marinate in refrigerator for 24 hours.
- Prepare a medium fire to smoke fish.
- Spread lightly damp straw over a baking or dripping pan.
- Place fish over straw, making sure fish doesn’t touch pan directly.
- Smoke fish to a light gold over the fire, about 25 minutes on each side.
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