The Finnish family business in Hirvensalmi called JÄRVI-SUOMEN KALATUOTE OY, or Järvi-Suomen for short, convinced me at this year’s International Green Week in Berlin with products that I actually didn’t even have on my agenda – canned fish.
The company, whose success story began in 1980, has dedicated itself in particular to the topic of high-quality canned fish specialities, in addition to the range of fresh and smoked (hot & cold) fish. A speciality of the products that are provided with oil is that Järvi-Suomen mainly uses oil from turnip rape (Oleifera) – a plant related to the better-known rape, which is found in Finland in particular.
Marjatta and Seppo Pulkkinen – the founders of the family business – turned their hobby into a profession and Järvi-Suomen became a full-time entrepreneur in 1996, becoming a company known beyond the borders of Finland.
One of Marjatta and Seppo’s principles still applies today and, in addition to the demand to always process only the best quality, is certainly one of the most important factors for the success of this family business: nothing should ever be wasted and everything should have its value!
This sustainable approach has come back into fashion today, but has been lived by Järvi-Suomen for decades.
The first canned fish that, after a few “test series” – many of their neighbours helped by acting as test eaters – established the success of the still young company contained fish with tomato sauce – like all products, according to a family recipe from Pulkkinen`s.
Even today the tomato sauce varieties “Tomaatti Muikku” vendace & “Tomaatti Särki” roach but also “Tomaatti Valkosipuli Muikku” vendace in garlic-tomato sauce are still very popular. Vendace is also available in natural, smoked or in variations with garlic, dill, pepper & onions and more. Chef Teemu Kaijanen also appreciates the Muikku – as found in the Saimaa region.
Vendace has been eaten in Finland for centuries and is something like the national dish. These fish can be eaten – if small enough – with head & fishbone, like the “Kieler Sprotte”. Järvi-Suomen also offers “Muikunmäti” – the rare vendace roe.
With time, canned mushrooms and smoked fish followed – with Marjatta and Seppo always testing all new variations until they were satisfied with them before offering something new. An important wisdom that Marjatta always followed and that she passed on to her son Jari, was to never produce anything that he would not eat himself – this is the only way to stand behind your products 110% and be successful.
In 2007, Järvi-Suomen saw a generational change – Marjatta and Seppo went into well-deserved retirement and their son Jari and his wife Saara took over. The team was strengthened in 2019 by the managing director Tuomas Pöyry.
Most of the tins on offer weigh 220g each, with around 170g of this being fish – so they are considerably larger than the tinned fish commonly found in the German trade. So, they are always sufficient for a small round of fish lovers and are a real eye-catcher with their design, which reminds me of the 1950s.
At Järvi-Suomen they only produce on the basis of Finnish fish that has been caught or bred sustainably! My personal favourite is and remains “Särki“, the canned version of small roach – the fish melts on the tongue and tastes even milder than the Muikku (vendace). By the way, Järvi-Suomen has put some recipes online for the use of the many products – but unfortunately only in Finnish at the moment.
Järvi-Suomen also carries some seasonal & special products, dried fish and since 2019 also pet food – if you want to know more about this, the marketing & sales team of the family business will be happy to answer all your questions.
Last but not least a few words about the website of Järvi-Suomen, which is only available in Finnish at the moment – moreover, despite the contact form offered, it is not secure, so it is not yet delivered in “HTTPS” – this should be changed soon.
The website is very appealing and illustrated with many beautiful photos of delicious fish, some of them scurrying dynamically across the screen. Personally, I think it would be a fine thing to use the retro design of the canned fish as a basis for the website design, this would have the value of recognition.
So much for this institution of the Finnish fish trade – have fun trying out the many variations.
