| Lakerda | |
| Caption: | Lakerda |
| Type: | Mezze |
| Region: | Balkans and Middle East |
| Creators: | --> |
| Main Ingredient: | Pickled bonito |
| Serving Size: | 100 g |
| Similar Dish: | Ceviche |
| No Recipes: | false |
Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.[1] [2] [3] Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.
Lakerda (λακέρδα) comes from Byzantine Greek lakerta (λακέρτα) 'mackerel', which in turn comes from Latin lacerta 'mackerel' or 'horse mackerel'.[4] The Turkish word lakerda, attested before 1566, is a loan from the Greek.[5]
Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week.[6] They are then ready to eat, or may be stored in olive oil.Sometimes large mackerel or small tuna are used instead of bonito.
In Greece, lakerda is usually served as a mezze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments.[3] In Turkey, it is usually served as mezze, with sliced red onion, olive oil and black pepper. It is generally accompanied with rakı.
Lakerda is very similar to a prized ancient Greek dish, tarikhos horaion 'ripe salted fish' or simply horaion. Other ancient salt bonito preparations were called omotarikhos and kybion.[7]