Turkish cuisine · Fish & Seafood

Lakerda

Brine-cured bonito, sliced thin with onions and olive oil, served as a meyhane mezze.

Ingredients · for 6 servings

• 1.5 kg fatty bonito
• 500 g coarse sea salt
• 1 l water
• 2 red onions
• 6 tbsp olive oil
• 1 organic lemon
• 1 tsp black peppercorns
• 1/2 bunch parsley

Instructions

1. Gut the bonito, remove the head and cut the fish into slices about 4 cm thick; scrape out the dark blood along the spine with the handle of a spoon and soak the pieces in cold water for 3–4 hrs., changing the water three times.
2. Drain the pieces well, layer them tightly in a clean jar or earthenware bowl and cover generously with the coarse sea salt; leave to stand in a cool place for 24 hrs. until plenty of liquid has formed.
3. Make a brine from 1 l water and the drained-off salty liquid strong enough to float a raw egg, add the peppercorns, and fully submerge the fish pieces in it.
4. Cover and leave to cure in the fridge for 8–10 days – the flesh will become firm, pale and easy to slice thinly.
5. Rinse a piece of lakerda, pat dry, remove the skin and centre bone, and slice with a very sharp knife into 3–4 mm thin slices.
6. Lay the slices flat on a plate, top with onion half-rings and chopped parsley, drizzle generously with olive oil and serve cold with lemon wedges.