Kalakukko
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The Tale of Kalakukko
Story updated
Kalakukko, small fish baked whole inside a thick rye bread crust, comes from the Savonia region of eastern Finland. The bread crust wasn't just flavor, it acted as a container that kept the fish inside fresh for days, making it ideal food for loggers and fishermen working far from home.
Ingredients
Scale:· 6 servings
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 cup water
- 1 tsp salt
- 1.5 lbs small whole fish (vendace or perch), cleaned
- 8 oz pork belly, sliced
- Salt and pepper for the filling
Instructions
- 1Mix rye flour, all-purpose flour, water, and salt into a firm dough and roll into a large oval.
- 2Layer cleaned fish and sliced pork belly in the center, seasoning well.
- 3Fold the dough up and over the filling, pinching the seams tightly to seal completely.
- 4Place seam-side down on a baking tray.
- 5Bake at 300°F for about 4 hours, covering loosely with foil if the crust browns too quickly.
- 6Let rest before slicing; the crust becomes bread-like while the filling turns tender and stew-like.
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