What is the loimululohi?

Salt and freshwater salmon are distinctive in many traditional Finnish recipes, mainly because of the extensive network of rivers throughout Finland, many of which make their living into the Atlantic Ocean to the West. The popular way to cook salmon and even trout in the country, especially for those outside, is called loimululohi . This method includes a wooden board with pins that hold seasoned fillets in a place that is introduced into the ground near the fire for slow and easy burning.

with Loim The meaning of "glow" in the Nordic and lohi means "salmon", this method was used for several generations of native Finns. In addition to the roaring fire, a successful day of fishing and plenty of boards and wooden pins, very little is needed. Also, salmon must be fully cleaned and sealed to remove all bones.

Before cooking Loimululohi , it is common to easily cool the fillets. In addition to salt and pepper, some wtake chefs wipe fish with some oil and herbs like thyme. If the spices are not availableICI, it would not be unusual to pack fish in some seaweed that would give a little cut taste.

Wooden boards, preferably cedar for taste it pass, should be drilled completely or partially in advance with the holes of the same size as the pins that will be used. If the drill is not available, some use a knife or even carpenter nails resistant to rust, they carried small holes in the wood. Then the fillets are placed on the boards and the pins are pushed into the wood. For a large fillet, the Loimululoi boards should have at least four or five pins, placed well apart.

Imperive considerations in the preparation of Loimululohi are the correct placement of fish on the boards and their distance from the fire. The side of the skin is placed against wood, with exposed Flesh fish facing flames. Placing planks in relation to fire is essential for proper cooking. If they are placed too close and fishThey will burn on the outside before cooking. Setting the boards too far takes salmon too long to cook and will have no burning at all.

The rule is to hold your hand in front of the fire where the boards will be placed; After about 10 or 15 seconds, it should feel too hot. If the hand does not need to be removed, the boards must move closer. If the fire is too hot on the hand, the boards should be moved back. The aim is to cook fish in about an hour or two, allowing natural salmon fat to flow and create a crunchy coating.

salmon is not the only protein that receives loimululhi . Trout is another ordinary Finnish fish that is burning in this way. Even the wild game is not immune, although cooking times can be much higher for red meat.