top of page

Vendace of Puruvesi - What makes it special and how to cook it?

Lake Puruvesi (416 km2) is located in Eastern Finland, in the regions of North Karelia and South Savo. It is home to vendace (Coregonus albula), a small freshwater whitefish, 10-20 cm in size, that belongs to the Salmonidae family. Its conservation status is of Least Concern. Lake Puruvesi is known for its exceptionally clear waters of excellent quality. The conditions of the lake make its vendace special. The vendace of Puruvesi is known for..

..being particularly high in vitamin D.

..having soft bones. The fish can be eaten with its bones.

..containing no mercury or other heavy metals.

Vendace of Puruvesi is caught by winter seining. It is a traditional and unique fishing method that takes place on ice. The first records of seining in Puruvesi date back to the 14th century. It is a small-scale fishery that keeps the fish stocks healthy and carries rich cultural heritage Read more about the tradition here or watch our documentary here.

Because of its uniqueness, regarding fish quality and the traditional harvesting tied to Lake Puruvesi, the vendace of Puruvesi received a Protected Geographical Indication (PGI) from the European Commission in 2013.

Please find below the recipe for the most typical way of cooking vendace: Ingredients

- 400 g of cleaned and frozen vendace

- Rye flour (other types of flour can be used as well, e.g. wheat)

- Butter for frying

- Salt


1. Pour flour and the fish on a plate or bowl. Mix carefully with your hands, so that all the fish are covered in flour.

2. Heat up a frying and add butter (the more the better!). 3. Place the fish on the pan one by one, and add salt.

4. Fry the fish for 3-4 minutes until it has a nice, golden brown colour. Turn the fish around to fry on both sides.

5. Eat fresh and serve with mashed potatoes.

Try also this recipe for vendace "boquerones"! However, you can skip the first part of the recipe saying "remove the bones of the vendace" - no need to do that for the vendace of Puruvesi.


bottom of page