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White Bream Fingers

Fillet the white bream, remove the ribs and skin. Cut the fillets lengthwise into three strips so that the muscle bones on the backside of the fillet break (see figure). Mix the spices with the fish strips in a bowl. Leave to season for at least half an hour. Pour in the wheat flour and mix. Pour in the whisked egg and turn gently. Pour the breadcrumb and cornflake mixture onto the fish strips in the bowl before you lift them into the pan.


400 g white bream fillet (3-5 fish) in strips

3 dried kaffir lime leaves crushed

1 clove of garlic finely chopped

Zest and juice of ½ lime

1 tablespoon turmeric



100 ml wheat flour
1 egg
50 ml breadcrumbs
50 ml crushed cornflakes


100 g mayonnaise
Juice of ½ lime
1 tea

When the fillet us cut as illustrated, the muscle bones will break and can easily be eaten.


Fry the fish strips in small batches in an oiled pan until golden brown. Use medium-high heat to prevent the fish from burning. Serve with cauliflower stew, fried summer vegetables and lime mayonnaise.



White Bream (Abramis bjoerkna)

- Optimal foodfish size 200–500 g

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

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



- Tasty and low-fat

- No risk of worms - white bream 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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