A dish from Savo province of bleak or vendace with pork, wrapped in rye dough and baked. Because the fish cooks for so long the bones soften and become edible. Sometimes perch will be used.
Fish casserole. Fish pie. Usually made with Baltic herring or salmon but other fish may be used. The fish is layered with sliced potatoes and, sometimes, salt pork, and baked in the oven. You may see the singular partitive form "kalalaatikkoa." on menus but, more usually, the name of the actual fish used will be incorporated.
A sort of fish pudding made with fish minced (US: ground) with eggs, butter, flour, cream and seasonings, placed in a mould and baked. You may see the singular partitive form "kalamureketta" on menus.
Fishcake, made with mashed potato, fresh white fish or salt fish, sometimes with onions and seasonings.
"Fish roll." This is a roll made with a layer of thick savoury custard and with a filling of smoked fish mashed with crem and dill, rolled up and baked. It is served sliced, often for lunch. It is unusual to use the general term for fish in this context, and you would be more likely to see the name of the fish specified, as in, say, silakkarulla (Baltic herring roll)
