Kalakukko

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Kalakukko is a traditional Savonian food made from fish baked inside a loaf of bread. The Cornish pasty from Cornwall has the same basic idea of complete 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 seasoned 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 archaic form of kukko is derived from the same root as kukkaro (purse), and means "hidden".

It is said that Kuopio marketplace is the original and best place to buy kalakukko.

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

The Savonian way of eating (or cutting) the kalakukko is: First you cut off the top of the loaf ("take the hat off"). Then you scoop the filling onto the slice you just have detached and make sure there is lots of fat with the fish. Then you start cutting the loaf sideways i.e. you hold the loaf towards your stomach and cut towards you. Continue this and you will end up with a 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.

The Karelian way of eating it is easier: they cut the kalakukko as if it was only bread i.e. from top to bottom starting from one end and finishing at the other.de:Kalakukko fi:Kalakukko