Beach fish

Rantakala, or "beach fish," is a traditional Finnish fish soup rooted in the fishing culture of lake regions, such as those in Eastern Finland and the Lakeland area. These regions have a rich fishing tradition.

Historically cooked by fishermen over open fires, it features fresh lake fish like perch or vendace, simmered gently in water with salt, butter, and sometimes onions, potatoes and dill. It became popular among inland fishermen due to its ease and speed of preparation, often cooked over a campfire in a cast iron pot.

The seasoning is minimal, highlighting the fish's natural flavors. Its taste is delicate, slightly buttery, and savory, often enjoyed with rye bread.

Rantakala embodies simplicity and the essence of Finnish culinary heritage.

There are similar dishes around the world that celebrate fresh fish or seafood cooked simply to highlight its natural flavors: Hake Potjie (South Africa), Tom Yum Talay (Thailand) and of course Bouillabaisse (France).

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Wine pairings

For beach fish, the best wine pairings are light, crisp white wines.

Options like Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio, or Albariño work well because their refreshing acidity and nuances complement the delicate, buttery flavors of the fish without overpowering it. These wines enhance the natural taste of the fish while balancing its savory notes.

Food friendly pairings

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Galician Albariño

Why this wine match?

acidcitrusmineralherbs

Südsteiermark Sauvignon Blanc

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