Lamprey and burbot

Lamprey and burbot

Lamprey and burbot belong to the traditional ingredients of cooking at Kukkolankoski. Certain kinds of wooden basket-like traps are used to catch them. Lamprey and burbot are active in cool waters.


Lamprey is not exactly a fish. It has a lot of tiny teeth and kind of a suction cup as a mouth. Sometimes it leaves attack marks on the sides of a living fish.

Lamprey moves at night and it’s specially active when it rains. The traps at Kukkolankoski are checked daily.

Laprey has a lot of fat but no bones or scales. After catching it the blood is removed by strongly mixing the lampreys in salted water.

Lamprey can be prepared in many ways. Often it is cooked on an open fire or smoked. Lamprey soup is also popular, it can be marinated or cooked on potatoes in a pot. A baked lamprey can be stored in vinegar. Try it hot on a toast with mayonnaise.


Photography: Pro Kala ry.



Burbot is a winter active predator that eats other fish. At Kukkolankoski it is caught with big traps that are checked daily from under the ice.

Burbot has peculiar looks and no scales. It needs to be skinned, and often the bones are removed only after cooking the fish. The delicious liver and roe can be utilised.

Burbot is a lean fish and can be stored for long. The flesh is white and relatively soft, so it is best prepared gently. The mild taste of the flesh serves many palates.

Burbot soup is a classic – it is the most popular way to prepare burbot also at Kukkolankoski rapids. It can also be cooked whole in the oven or as a filet on a pan. The possibilities of seasoning are endless.

Photography: Pro Kala ry