Nokan äitienpäivälounas / Nokka Mother’s Day Lunch

Pure Silver

Baltic herring is not only a gourmand’s but also an environmentalist’s choice.
Restaurant Nokka serves Baltic herring in the spring menu. Charring is a traditional way to cook herring on the Finnish coast and in the archipelago. At Nokka this traditional preparation is combined with modern sides.

Baltic herring is not only a gourmand’s but also an environmentalist’s choice.
 
Restaurant Nokka serves charred Baltic herring in the spring menu. Charring is a traditional way to cook herring on the Finnish coast and in the archipelago. At Nokka this traditional preparation is combined with modern sides.
 
We at Nokka base the food we prepare on locally fished and hunted wild ingredients as well as sustainably grown Finnish produce and meats. In addition to respecting these fine and valuable ingredients, we strive to honor and develop Finnish gastronomy.
 
We are taking the traditional herring one step further by combining it with another ingredient from the Baltic Sea: rockweed. Rockweed is a newcomer to Finnish gastronomy, pioneered by Nokka’s Chef Ari Ruoho and served in various forms at Nokka.
 
In addition to bringing delicious fish for the plate, fishing Baltic herring also helps protect the Baltic Sea. The fishing for Baltic herring is sustainable and MSC certified. Eating Baltic herring is a concrete act to help the Baltic Sea.
 
Nokka’s Chef Ari Ruoho has campaigned for a cleaner and healthier Baltic Sea for over a decade now and favors locally fished wild fish at Nokka’s kitchen. Eat the Baltic Sea clean will continue to be a guiding motto for Ruoho.
 
Another long-term goal for Chef Ruoho is to redeem the honor they deserve for the lesser-valued fish species that once were a stable in Finnish cuisine. In addition to the Baltic herring, over the years e.g. pike and freshwater bream have been highlighted on Nokka’s menus.