Taxidermy

The museum offers taxidermy services in the field of natural sciences.

When possible, the museum preserves animals such as fish and game for private customers.

Notice! For protected species, a holding permit must be applied from the ELY Center of Southwest Finland.

For more information, please contact:

Jaakko Tauriainen, Conservator	050 4393348	jaakko. tauriainen ( at ) oulu.fi
Tuula Pudas, Research Technician	050 3506412	tuula.pudas ( at ) oulu.fi

Instructions for handling the animals

The fresher and cooler the animal is when it is brought to the taxidermist, the better the result.

If you are hesitant about skinning or other preparation issues, call a qualified taxidermist and ask for an advice.

Deer / Wild boar preparation

If the head is to be used, this must be considered when skinning the animal. Enough skin should be left at the heads of all mammals to be filled. The skin is cut behind the shoulders.
Peel of the pieces of skin from the front legs, making incisions from the back of the foot, twist skin across as shown. Keep the chest skin between the front legs intact.
It is recommended that all heads are skinned to the "sheath", i.e., the throat skin is not cut, and the skin is skinned to the back of the neck and the neck is cut off. You can make skinning easier by making a short (approx. 20 cm) incision between the ears, cutting backwards.
No incisions are needed for wild boars. The head and snout area can be left unskinned. Never cut the throat from the front.
After skinning, freeze the head or deliver it to the taxidermist within one day.
If you plan to preserve the skin by salting it, ask for instructions on salting.

Birds and other small game

Preferably, do not gut birds or small mammals.
If game birds cannot be delivered quickly to a cool place, they can be gently disemboweled by making an opening in the stomach parallel to the sternum.
Do not hang the bird from its neck, tail or wings.
It is important that the animal is frozen as quickly as possible, wrapped tightly in a plastic bag without paper. You will be able to get the meat from the animal afterwards.

Fish

The fish must be handled with care so that the scales do not come off.
The best way to kill the fish is to cut the blood vessels and spine with a knife from under the gill cover. Do not gut the fish.
If you have a camera with you, take a few pictures of the fish while the colors are still at their best. From the picture, the taxidermist sees the original colors of the fish.
If you just want to only preserve the head, reserve enough skin to come with it - Do not cut right behind the gills.
If you bring the fish immediately to the taxidermist, you will be able to get the meat of the fish after skinning. Otherwise, wrap the fish tightly in plastic, with the fins against the body and freeze. It is a good idea to put a piece of cardboard to support the tail, as it will easily break when frozen.

Prices

Prices include VAT 24%
The price includes a branch, a simple terrain or an artificial stone.
If the animal is in poor condition, the price will be agreed separately.

For protected species, permit must be applied from the Southwest Finland's ELY Center.

Birds	Price
Capercaillie (male)	380€
Capercaillie (female)	300€
Black Grouse (male)	300€
Black Grouse (female)	280€
Willow Grouse	250€
Hazel Grouse	250€
Pheasant	300€
Geese	400€
Swan	1100€
Duck	230 - 380€
Small birds	190 - 210€