The food tradition of the Kukkolankoski rapids is based on different seasons of fishing. Certain regional features also give their Lapland touch to the tradition.
The food tradition in Lapland is divided in three slightly different areas: Tornio-Muonio river valley, Kemi-Ounasjoki river valley and the Sami area. Influences have been taken from both East and West during the exchange of commodities and centuries of trade.
Traditionally the most important vegetables have been turnip and potato. Barley has been the most utilized crop. Game has always been a central part of the regional diet as well as many different species of fish living in the fresh waters of Lapland and berries like cloudberry and black crowberry. Squeaky cheese and “comb bun”, a certain kind of a traditional pastry, have a self-evident place on the coffee table.
Fresh ingredients from the unpolluted clean nature are still favoured and Lapland cuisine with a modern twist is well represented around Finland as well as internationally.
The Torne valley food tradition is characterized by the four seasons. In the summer a lot of fresh fish is consumed, winter brings along preserving: fermenting, drying, salting and smoking. Reindeer and berries are an integral part of the regional diet.
Typical features are also using fire and many kinds of wild herbs in cooking.
At Kukkolankoski rapids the different seasons of fishing have always affected the local diet. Whitefish in the summer, lamprey in the autumn and burbot in the winter are the main ingredients at each season.
The most well known traditional dish at the Kukkolankoski rapids is skewered whitefish which has been prepared in the same way on an open fire at both sides of the river for centuries.