Description
The Kalakukko TSG is a pie made of bread dough which contains a filling. The raw materials used in the crust are mainly rye flour, a little bit of wheat flour, barley flour if necessary, butter and water. For the filling, a whole fish of small size is used, such as the perch, whitefish, trotto, smelt, or pieces of salmon, with the addition of bacon and salt.
Production Area
The tradition territory of Kalakukko TSG originally was part of southern and eastern Finland. After the Second World War the product spread to all the Finland.
Production Method
Kalakukko TSG is prepared in two phases: the preparation of the crust, and that of the filling. The crust is prepared by mixing the different types of flour, adding water, salt and butter. The dough is kneaded and is rolled out until obtaining a thickness of 1,5 cm at the centre, and pulling it to the edges, making a round or oval pastry with a diameter between 15 and 40 cm. Then, the filling is prepared by putting the fish at the centre of the pastry, thoroughly salting and buttering it, and covering with slices of bacon. The pastry is folded on both sides and with wet hands, and the help of a knife; the preparation is given an oval or round shape. It is cooked in two stages: first it is cooked in the oven at 250-300°C for a period varying from 20 minutes to an hour, being careful that the crust does not crack. Then, it is removed from the oven. When the temperature has dropped to 125-150°C, it is put in the oven again for another four-six hours. This enables the cooking of the filling which is completed by lowering the temperature to 100°C. Finally, it is necessary to let the dish cool quickly and it is packed and stored at low temperature.
Appearance and Flavour
Kalakukko TSG has a round or oval shape. The crust is thick and impermeable, with a hard and compact surface. The filling is tasty and soft.
History
Kalakukko TSG is a typical dish from the region of Savonia and Karelia and its origins date back to the Middle Ages, an age when agriculture had replaced fishing and hunting. This dish was created to make use of small fish which were very difficult to prepare in other ways. These fish were cooked in a rye flour pastry base. Afterwards, as pig farming spread, bacon was added to the recipe, which apart from increasing the energy value of the dish, enhanced its taste. As time went by, Kalakukko TSG became a unique dish that the Finnish packed as their lunch while working in the fields or woods.
Gastronomy
Kalakukko TSG can be perfectly preserved in a cool and well protected place; before being cut, it can last for a maximum of two weeks. It is consumed as a main course and goes well with Sahti beer TSG.
Marketing
The product is sold as Kalakukko TSG. It is marketed individually in a suitable protection.
Distinctive Features
What characterizes Kalakukko TSG and influences the taste, determining its softness, is the cooking method. It starts with a very high temperature, then passes to a medium temperature and finally a lukewarm oven; as a consequence, it takes a long time to cook.
