Copy the URL to share this page:
Get a taste of the Baltic with a Helsinki classic – silakka! These small, salty herring are a local fave, typically fried, pickled, or served in a creamy sauce. Whether you're braving the 'silakka' straight up or having it atop some rye bread, these fishy morsels are a must-try maritime marvel!
Silakka offers a robust and savory flavor with a pronounced saltiness from the herring. The rye bread adds a hearty texture while the onions contribute a mild sweetness and crunch.
Silakka has deep roots in Finnish cuisine, reflecting the country's maritime heritage. Historically, herring has been a staple fish for the Finnish people, providing nourishment through harsh winters and periods of scarcity. Its popularity soared in the 19th century when preservation methods improved, allowing it to remain a constant in local diets. The dish has been influenced by various Baltic cultures, incorporating different spices and sauces over the years, yet it always remains closely tied to Finland's fishing traditions.
Many Finns believe that the best silakka is caught in the fall, just before they spawn, when the fish is especially rich in flavor and fat.
Pickled herring is a common variation, often served in a brine flavored with spices like allspice and bay leaves, showcasing the tradition of preserving fish in Scandinavian cooking.
Rye bread has been a dietary staple in Finland for centuries, and its earthy flavor pairs excellently with the saltiness of the herring, making it an ideal accompaniment.
Silakka is a part of Finland's culinary identity and is featured in many national dishes, symbolizing the connection between the people and their maritime resources.