Lakerda

Lakerda is a traditional Turkish and Greek meze (appetizer) made from preserved bonito (a type of tuna). It is typically prepared by curing thick slices of the fish in salt and olive oil.

Preparation:

The process of making lakerda begins with selecting fresh, high-quality bonito, ideally caught during specific seasons when their fat content is optimal. The fish is carefully filleted and cut into thick, steak-like slices. These slices are then heavily salted and left to cure for a period ranging from several days to several weeks. The curing process draws out moisture and firms up the flesh, while the salt acts as a preservative. After the curing period, the fish is rinsed to remove excess salt and then submerged in olive oil, which further protects it from spoilage and enhances its flavor.

Serving:

Lakerda is commonly served as a meze, often accompanied by rakı (an anise-flavored spirit) or other alcoholic beverages. It is typically presented in thin slices, drizzled with olive oil, and garnished with lemon wedges, parsley, or other herbs. It can also be served with thinly sliced onions or other pickled vegetables.

Flavor Profile:

The flavor of lakerda is rich and savory, with a slightly salty and oily taste. The curing process imparts a firm texture to the fish, which contrasts nicely with the smoothness of the olive oil.

Regional Variations:

While the basic preparation remains consistent, there may be slight variations in the salting and curing processes depending on the region and the preference of the preparer. Some variations might also involve adding spices or herbs during the curing process to enhance the flavor.

Availability:

Lakerda is most commonly found in coastal regions of Turkey and Greece, where fresh bonito is readily available. It can be found in fish markets, restaurants specializing in meze, and some specialty food stores.