Raw fish pickle: Lakerda

Lakerda is a dish known as raw fish pickle that is equally popular in Greece and Turkey. Sliced lakerda is enriched with fresh herbs, spices, and onions. Lakerda is usually served as a meze.

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Lakerda has a long history in the Middle East and the Mediterranean region. Fish salting and fermentation techniques have been used since ancient times.

These techniques allow fish to last for a long time and enable seafood to be consumed out of season. Lakerda is also a fish pickle prepared using these traditional methods.

The preparation of lakerda begins with the fish being covered first in dry salt and then in brine. The fish is cleaned and separated into fillet slices. The slices are covered with dry salt, and the effect of the salt causes them to lose their moisture.

Then, the fish slices are covered with a salty liquid called brine and left to ferment. The fermentation process is important for the fish to gain flavor and become durable.

SNACK OR APPETIZER

Lakerda is usually served as a meze. Sliced lakerda is enriched with fresh herbs, spices, and onions. Olive oil is drizzled over the lakerda, which enhances its flavor. Lakerda can be used on bread or in various salads. It is consumed as a popular snack or appetizer in both Greece and Turkey.

LASTS FOR A LONG TIME

Lakerda is part of Mediterranean cuisine and has been adopted in both Greek and Turkish culture. Salting and fermenting the fish provides both a delicious aroma and the ability to last for a long time.

Lakerda is a dish that has an important place in the cuisine of these regions, which have been enriched by seafood throughout history. In both Greece and Turkey, lakerda is one of the traditional delicacies and offers a delightful experience for fish lovers.

News Source: 12punto