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Trans-fat Free, High Fiber


2 pounds fish
1 ½ pounds pork
sliced into strips like bacon but about 1/4 to 1/2 inch thick
3 tablespoons salt
1 x allspice
2 ½ cups water
3 ¼ cups rye flour
1 ¾ cups whole-wheat flour
4 teaspoons salt
½ ounce yeast, active dry


Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.

Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.

Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick.

Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.

Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.

Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.

Serve hot or cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 74418% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 225mg 75%
Sodium 5335mg 222%
Total Carbohydrate 24g 24%
Dietary Fiber 13g 51%
Sugars g
Protein 158g
Vitamin A 4% Vitamin C 1%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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