Bought from the local marketplace. Name translates literally to fish rooster (or cock). Made from local small lakefish (vendace) and pork belly wrapped in a rye bread crust and slow cooked in an oven around 6 hours.
Other versions have rutabaga or salmon and blue cheese as filling. On the easter they had a one time only batch with lamb.
You really should. The dish is traditional to Savo area and the best ones are made by Partanen family in Kuopio. As described in the post it has pork belly, the difference being bacon is salt-cured.