📝 About This Recipe
Lakerda is the crown jewel of the Greek 'mezedes' table, a centuries-old method of preserving Atlantic bonito in a delicate salt cure that transforms the fish into a buttery, melt-on-your-tongue delicacy. Originating from the coastal communities of Constantinople and the Aegean islands, this dish celebrates the purity of the sea with its silky texture and clean, savory finish. It is a labor of love that rewards the patient cook with a sophisticated appetizer unlike any other seafood preparation.
🥗 Ingredients
The Fish
- 2 kg Atlantic Bonito (Palamida) (extremely fresh, firm, and bright-eyed)
The Cure
- 500 grams Coarse Sea Salt (natural, non-iodized)
- 2 liters Cold Filtered Water (for the cleaning brine)
- 2 cups Ice Cubes (to keep the fish chilled during prep)
Preservation and Aromatics
- 500 ml Extra Virgin Olive Oil (high quality Greek Koroneiki preferred)
- 3-4 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns (slightly cracked)
For Serving
- 1 small Red Onion (thinly sliced into rings)
- 2 pieces Fresh Lemon (cut into wedges)
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Capers (rinsed and drained)
👨🍳 Instructions
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1
Begin by cleaning the bonito. Remove the head and tail, then eviscerate the fish. Cut the body crosswise into thick steaks (toros) about 3-4 cm (1.5 inches) thick.
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2
Crucial Step: Use a thin wire or a toothpick to carefully remove the spinal marrow from the center of the backbone. This prevents bitterness and spoilage.
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3
Prepare a 'blood-letting' bath by mixing 1 liter of water with 2 tablespoons of salt and ice. Submerge the fish steaks in this cold brine.
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4
Keep the fish in the refrigerator in the brine for 12-24 hours, changing the water every few hours until the water remains clear and the flesh of the fish looks pale. This removes all blood traces.
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5
Pat the fish steaks completely dry with paper towels. Any moisture left on the surface can invite bacteria during the curing process.
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6
In a glass or ceramic container, create a generous bed of coarse sea salt. Place the fish steaks on top, ensuring they do not touch each other.
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7
Cover the fish steaks completely with the remaining sea salt, filling all gaps. Place a light weight (like a small plate) on top to press the fish gently.
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8
Refrigerate the salted fish for 3 to 5 days. The salt will draw out moisture and 'cook' the protein. Check daily; if the salt becomes too wet, drain the liquid and add a little fresh salt.
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9
After the curing period, remove the fish from the salt. The flesh should feel firm to the touch. Rinse each piece quickly under very cold water and pat dry immediately.
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10
Carefully peel away the skin with a sharp knife and remove the central bone. You will be left with clean, cured fillets of bonito.
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11
Place the fillets in a clean glass jar. Add the bay leaves and cracked peppercorns, then submerge completely in extra virgin olive oil.
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12
Let the Lakerda rest in the oil for at least 24 hours in the fridge before serving to allow the flavors to mellow and the texture to soften.
💡 Chef's Tips
Always use the freshest bonito possible; if it smells 'fishy' at the market, it is not suitable for Lakerda. The removal of the spinal marrow is the secret of the masters—do not skip this step or the fish will taste metallic. If you find the final product too salty, soak the cured pieces in a bowl of milk for 30 minutes before placing them in olive oil. Never use a metal container for the curing process, as the salt and acidity can react with the metal and ruin the flavor. Use the leftover infused olive oil from the jar for salad dressings—it is packed with savory umami flavor.
🍽️ Serving Suggestions
Serve chilled slices of Lakerda topped with a drizzle of its soaking oil and a squeeze of fresh lemon. Pair with a glass of chilled Ouzo or Tsipouro; the anise notes cut through the richness of the fish perfectly. Arrange on a platter with soaked red onion rings and a handful of briny capers. Serve alongside warm, toasted sourdough bread or traditional Greek barley rusks (paximadia). Accompany with other mezedes like roasted red peppers and kalamata olives for a complete Aegean spread.