ZANDER (sander lucioperca) FROM MIEKOJÄRVI IN ARCTIC CIRCLE IN TORNE RIVER VALLEY The world’s northernmost naturally reproducing population of zander is in Lake Miekojärvi. The zander is known for its tasty taste, which originates from clean water and the salmonid vendace that is the main food of the zander. Also lake shrimp is zander delicacy … Read more →
Trolling fishing experiences in the Arctic Circle of Miekojärvi in Torne River Valley in Lapland Trolling for zander in their northernmost natural habitat lake Miekojärvi. The best time for trolling on the lake in June and July is 6 pm to 1 am. From August to October, the timetable moves forward a little due to … Read more →
RECIPE: MIEKOJÄRVI BURBOT SOUP / STEW 1 burbot, skinned or boneless, filet and liver 400g 1 kg of potatoes (Siikli or Lapin Puikula are the best variety) 1 carrot 1 parsnip ½ lemon 1 shallot 4 bay leaves 8 peppercorns 2 teaspoons of salt 3 fish broth cubes (only for use with boneless burbot filet) … Read more →
FISH RECIPE: MIEKOJÄRVI BURBOT PATTIES First, place the bowl and blades of the blender into the refrigerator to cool down, so that the mixture does not mature during the mixing step. If you are using a Miekojärvi boneless ground filet, you do not need a blender. If you are using the ground filet, put it … Read more →
VENDACE (COREGONUS ALBULA) FROM MIEKOJÄRVI IN ARCTIC CIRCLE IN TORNE RIVER VALLEY Vendace are usually fished from Lake Miekojärvi in Lapland from July to October. Vendace is usually the most delicious before roe begins growing in mid-August. Then it is best to prepare the vendace for winter storage. With today’s high-speed freezers and vacuums, vendace … Read more →
RECIPE: MIEKOJÄRVI FRIED ZANDER 4 zander filets, with scales (about 800g in total) Grated white pepper Sea salt Olive oil Butter A few sprigs of thyme 2 cloves of garlic ½ lemon Gourmet addition: White wine Parmesan cheese Thaw the filets if frozen. If the filets are not already boneless, remove the bones. You can … Read more →
RECIPE: MIEKOJÄRVI ZANDER WALEWSKA 600 – 800 g boneless descaled zander filets Salt White pepper 2 dl white wine 1 fish broth cube dissolved in 1 dl water Sauce or gravy 2 tablespoons butter 2 ½ tablespoons wheat flour 2 dl fish broth (the broth left from cooking the zander is tasty, but other kinds … Read more →
RECIPE: JUHO’S OVEN-BAKED ZANDER AND BRIE ON A BED OF ROOT VEGETABLES 500 – 800 g of boneless descaled zander filets 1 sweet potato 1 parsnip 1 sprig of fennel 4 carrots 250g cherry tomatoes 1 red onion 2 garlic cloves ½ red chili 150g Brie ½ lemon (organic) Grated lemon peel 1 dl white … Read more →
CRAYFISH (astacus astacus) FROM LAKE MIEKOJÄRVI IN ARCTIC CIRCLE IN TORNE RIVER VALLEY The crayfish, which is relatively rare in Finland, occurs in Miekojärvi. River crayfish can be caught from the beginning of the craw fishing season on July 21. from now until the beginning of September. River crayfish are caught in traps. It is … Read more →
RECIPE: MIEKOJÄRVI FRIED VENDACE Dried, gutted vendace 600g Rye flour Mayonnaise 2 dl Garlic clove Olive oil (or affordable alternative) Butter First, make your mayonnaise or purchase ready-made mayonnaise and place it in a container. Squeeze the garlic clove into juice and add to the mayonnaise. Stir well and chill in the refrigerator. Put a … Read more →
