Browsing by Subject "Kala"

The aim of the study was to find out how the recipes for fish published in Kotiliesi magazine in different eras have changed in the period 1936–2004. In the past, domestic lake fish and Baltic herring were common food sources in Finland, depending on geographical location. Fresh fish was a seasonal food and the fish was preserved by salting. From the 1950s onwards, the change in the structure of Finnish society and the proliferation of refrigerators and freezers made it possible to consume fresh and frozen fish in an unprecedented way. Instead of household fishing, fish was bought from the store when it was frozen or farmed to an increasing extent. The study examines how the food guidelines for fish published in Kotiliesi in different eras have changed and how the changes in the structure of Finnish society are reflected in the fish guidelines. According to previous research, Norwegian salmon is widely consumed by the turn of the 21st century, and the status of Finnish herring has collapsed. The study was a qualitative history study, and the material used in the study was Kotiliesi magazines of different eras to study the change in fish consumption in Finland, especially from a home economics perspective. 1936, 1958, 1976 and 2004 volumes of Kotiliesi magazine were used as research material. The re-organized research material covered a total of 59 magazines, which utilized fish instructions and fish-related articles. The material was analyzed by means of qualitative content analysis. Changed structure of fish guidelines, changes in fish species and processing rates, urbanization and purchased fish, increased living standards and prosperity, and internationalization are found themes. The fish instructions published in Kotiliesi have changed over the decades to a modern, industrial form and can be interpreted without previous cooking experience. The fish species that appeared in the instructions have changed so that Baltic herring and lake fish have changed to frozen fish and salmon. At the same time, the degree of processing of the fish has changed from whole to filleted. As a result of urbanization, fish was bought from the store instead of household fishing. The increase in living standards and prosperity made it possible to preserve fresh and frozen fish, so that salted fish was no longer used. In the internationalized market, Norwegian salmon fillet is an affordable choice when shopping for fish and there are plenty of instructions on how to make it easy.