[1] Traditionally, kalakukko is prepared with rye flour (like ruisleipä), although wheat is often added to make the dough more pliable.

After being baked for several hours, traditionally in a masonry oven, kalakukko looks much like a large loaf of rye bread.

In southern Savonia the vendace is advocated as the only fish for the true kalakukko whereas in the northern parts of the province the same is said about the perch.

Previous theories suggested that the archaic form of kukko is derived from the same root as kukkaro (purse).

The bakery still bakes kalakukko by hand from Finnish materials in the same central location at Kasarmikatu 15 in Kuopio.

The bakery is currently run by Hanna's grandson Lauri Partanen and employs 10 to 20 people depending on the season.