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.
| Type | Mezze |
|---|---|
| Region or state | Balkans and Middle East |
| Main ingredients | Pickled bonito |
| Similar dishes | Ceviche |
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.
InGreece, lakerda is usually served as a mezze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments.[3]InTurkey, 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]
