Appreciation for natural resources is encoded in our northern dna. Due to harsh times and climate, the tundra people have learned to take advantage of nature’s gifts wisely and respectfully. Today, our fish delicacies are handled and produced with environmentally conscious methods all the way from the water to the markets.
All fish lovers have their favourite traditional dishes and aromas. Our taste strategy is also to give a chance to explore fish combined with various flavours of the world. As an example we might mention our chili, ponzu and tar flavoured delicacies.
Only one fifth of the fish consumed by Finns is domestic in origin, so the carbon fin-print of Finns is nothing to brag about. Regarding that, we are proud to tick many important boxes all at once: we innovate new easy-to-use products from underused ingredients, offer jobs locally, and reduce the environmental impact of food production.
is a great example of our thinking:
Pike, roach, and ide are presented in a new form and spiced up with bold new aromas. An easy-to-use and tasteful dish on modern dinner table!
No wonder this “fish kebab” was selected as a finalist in a Finnish TV contest looking for innovative food products in 2020.
When talking about wild arctic freshwater fish, there is a wide selection of fishes to choose from. The species used in Kuusamon Kala products are vendace, whitefish, pike, perch, roach, ruffe, burbot, bream and zander.
Not only we use the fish species on the WWF Finland’s green list, but we also always know the exact origin of the fish: from which lake they were caught, and the name of the fisherman.
Locally farmed rainbow trout and whitefish are also used in our products. This is to avoid long transportation impact, but also to make sure that fish farming in inland waters is sustainable and fish-friendly, as well as properly controlled. For nutrition of the farmed fish, only climate-wise feed (Baltic Blend ®) is used.