Kalakukko (Fish and Pork Baked in a Rye Crust)

  • Prep Time - 40 minutes
  • Baking Time - 3 - 5 hours
  • Servings: 6
  • Country: Finland
A large, dark, loaf-shaped Kalakukko with a cracked rye crust, cut open to display the inner fish and pork filling.

Kalakukko is historically a meal for fishermen, farmers, and lumberjacks. The fish and pork are cooked within the rye dough for many hours at a low temperature. The crust acts as a 'casserole' that keeps the filling moist and preserves it. The bones become completely softened and edible due to the long baking time.

When cutting, only the top part of the crust is removed, and the filling is eaten with a spoon, traditionally with buttermilk or milk. The remaining crust is then placed back on top, acting as a lid.

Ingredients

I. For the Dough (Crust)

  • 400 g Rye Flour, coarsely ground
  • 100 g Plain Wheat Flour
  • 200 ml Water, warm
  • 1 tsp Salt

II. Filling

  • 700 g Small Fish (perch, vendace) or Cod, fillets without heads
  • 200 g Pork Belly (bacon), cut into slices
  • 1 tbsp Salt, coarse
  • 1 tbsp (for brushing) Butter

Instructions

Step 1: Preparing the Dough

In a bowl, mix the rye and wheat flour, salt, and warm water. Knead into a firm but pliable dough. Kneading takes about 10 minutes. Let the dough rest for 30 minutes.

Step 2: Shaping the Crust and Filling

Roll the dough into a thick, large oval (approximately 40x30 cm). The dough should be about 5 mm thick.

Sprinkle the center of the oval with a little salt. Start with a layer of pork belly, then add a layer of fish and salt again. Repeat until all the fish and pork belly are used, with the last layer being pork belly.

You can use whole fish (without heads), but sliced pork belly is crucial for adding fat and softening the bones.

Step 3: Sealing and Pre-baking

Bring the edges of the dough over the filling and seal them firmly to form a tight, closed loaf shape, like a large egg or gourd. Ensure there are no gaps.

Preheat the oven to 250 °C (482 °F). Bake the Kalakukko for 20-30 minutes until the crust is nicely browned and forms a protective shell.

Step 4: Slow Baking

Reduce the oven temperature to 125 °C (257 °F).

Wrap the Kalakukko in aluminum foil (several layers) and bake for another 3 to 5 hours. The long, slow baking will render the fat from the pork belly and dissolve the fish bones.

If desired, you can unwrap it for the last 30 minutes of baking to keep the crust crispy, but it is mostly left wrapped to retain the moisture and softness of the inner filling.

Step 5: Serving

Kalakukko is traditionally not cut until it has completely cooled. When serving, only the top crust is cut off, and the filling (fish and pork) is scooped out with a spoon. The crust can be eaten with the filling, dipped in the juices. It is served with milk or buttermilk.