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Rudd Kebab

Fillet the rudd, remove the ribs and skin. Chop the fillets into small dices. Chop the garlic, ginger and chili. Place all ingredients in a large bowl and grind them into an even mixture using an immersion blender.

Kebab mixture

400 g diced rudd fillets

100 ml breadcrumbs

1 egg

50 ml melted butter (or oil)

1 fresh chili pod (feel free to choose heat and whether to include the seeds)

1 piece of fresh ginger

2 tablespoons fennel seeds

1 tablespoon turmeric

4 kaffir lime leaves


For wrapping

1 packet of bacon for wrapping the skewers

You can also leave out the bacon if you precook the skewers carefully in a pan or in the oven.


200 g full-fat yogurt

Juice of 1 lime

1 tablespoon sugar

1 teaspoon salt

2 teaspoons cumin

1 teaspoon turmeric


Shape the kebab mixture into cylinders around soaked wooden skewers. Wrap the skewer meat in bacon (2 strips/skewer). Grill the skewers, turning them over every now and then, until golden brown. Serve with grilled vegetables and basmati rice.

Rudd (Scardinius erythropthalmus)

- Optimal foodfish size: 150–500 g

- Thrives in the sea, lakes and rivers, common in eutrophic shore waters

- Rudd can easily be caught by angling. Preferred baits include worms, dough and corn.





- Tasty and low-fat

- No risk of worms - rudd can be eaten raw!

- For curing and cold-smoking

- Best prepared by frying whole or ground into patties or balls

- Can be prepared as fish balls in a soup

- Suitable for pregnant and breastfeeding women (no consumption restrictions)

Underutilized, delicious and prized fish

All wild fish must be frozen at -20°C for +1 day before raw consumption.

Text and images: Sakke Yrjölä


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