Salt-cured bonito, sliced and served in olive oil with raw onion as meze. The cure is shared with the Greek community of Istanbul, and the slices are soaked to draw out salt before they are dressed.
It is raw oily fish cured only with salt and eaten uncooked, which is a parasite and Clostridium risk unless the fish is commercially frozen to a specified core temperature first — a step the traditional method predates and does not include.
What goes into it
- bonito or young tuna, in thick steaks
- coarse salt in quantity
- olive oil, onion and lemon to serve
How it is made
The fish is cut into thick steaks, bled thoroughly in cold water, then packed in heavy salt and pressed under a weight in a cool place for a week or more. The salt draws out water and firms the flesh, which never meets heat. Before serving the steaks are soaked in changes of water, skinned and boned, and dressed with oil.
How long it takes: one to two weeks under salt, then soaking
How it is eaten
Sliced thin with olive oil, onion and lemon, as meze with ouzo or tsipouro.
History
A salt cure for bonito shared with the Greek community of Istanbul; slices are soaked, then dressed with oil as meze.
Frequently asked questions
What is Lakerda?
Lakerda is a fermented & pickled from Greece: salt-cured bonito slices served in olive oil with onion. A salt cure for bonito shared with the Greek community of Istanbul; slices are soaked, then dressed with oil as meze.
How is Lakerda made?
The fish is cut into thick steaks, bled thoroughly in cold water, then packed in heavy salt and pressed under a weight in a cool place for a week or more. The salt draws out water and firms the flesh, which never meets heat. Before serving the steaks are soaked in changes of water, skinned and boned, and dressed with oil. It takes one to two weeks under salt, then soaking.
Can I make Lakerda at home?
No, and the atlas gives no method for it. It is raw oily fish cured only with salt and eaten uncooked, which is a parasite and Clostridium risk unless the fish is commercially frozen to a specified core temperature first — a step the traditional method predates and does not include.
What goes into Lakerda?
Bonito or young tuna, in thick steaks, coarse salt in quantity, olive oil, onion and lemon to serve.
How is Lakerda eaten?
Sliced thin with olive oil, onion and lemon, as meze with ouzo or tsipouro.
