Finnish fish is unique

TEXT DIGIMAG/HETA JYRÄLÄ PHOTO KESKO, FLATICON, SHUTTERSTOCK

Finnish food is appreciated worldwide thanks to sustainable production and Finland’s pure nature. Northern fish have the taste of the artic and have a wealth of flavour. The fish’s route from the lake or the sea to the dining table is extremely quick.

Finland is known as the land of thousands of clean lakes and Kuopio is considered to be the Lakeland district’s capital. 42 million euros worth of Finnish fish is exported throughout the world. Finnish fish live their lives in fresh and clean waters. A food’s origin is an important factor for many people when choosing food products, and fish is no exception. Fish caught from the sea or the lake passes through the store's doors fairly quickly.

The speed and temperature are the most important issues in the fish’s route from the water to the table. Fresh fish are kept cold all the time and are packaged in ice-filled containers immediately after being caught. After that, they are transported by refrigerated vehicles to processing plants and from there to the store. The fastest turnaround means that the fish caught today are already filleted, diced or smoked for sale tomorrow.

FISH FARMING is licensed and strictly regulated in Finland. Healthy and large fish stocks in inland waters and coastal areas can withstand professional fishing. Finland has the highest fish consumption in the European Union.

Fishing and utilising fish have very long traditions in Finland. Fish products are associated with the image of cleanliness and freshness. Thanks to its sustainable production and cleanliness, the products are a sure choice from the customer’s perspective considering safety, consistent quality and good flavour. Finnish gourmet delicacies, such as blazed salmon and rainbow trout roe, especially tastes in the world.

Blazed salmon is a popular Finnish fish dish.

THE PROCESS of blazing salmon with a real fire is not done anywhere else in the world. The successful recipe’s ingredients create a delicacy which melts in your mouth with a unique aroma and long-lasting flavour. Fish from Finland’s Lakeland district is currently exported to countries especially in Central Europe, such as Germany and France. Rainbow trout, which is popular among Finns, has also quickly become a favourite worldwide. In the future, Finnish fish will swim its way to tables in countries all around the world.

Because of its health-promoting benefits, fish is recommended to be eaten twice a week. The most commonly caught fish in Finland are vendace, herring, sprat, perch and pike.

DURING YOUR visit to Kuopio, Finnish fish can be found, for example, at the local K-Citymarket in Päiväranta. The store is located about five kilometres from the centre. Local food is one of the store’s specialties.

K-CITYMARKET PÄIVÄRANTA Päivärannantie 18, KUOPIO Tel. +358 10 537 9600 Mon–Sun 8–21 www.k-citymarket.fi