What is Lakerda? A Century-Old Tradition of Cured Bonito

There are certain delicacies that, the moment they arrive at the table, conversation pauses, and respect begins. Lakerda is the "aristocrat" of such tables. This unique art of preservation and flavoring, protected for centuries by Istanbul and Aegean cuisines, is the ultimate proof of how fish can transform into a masterpiece using nothing but salt.

At Kepos Balık Evi, let’s take a closer look at the journey and etiquette of Lakerda, prepared strictly according to traditional recipes.

Which Fish is Used for Lakerda?

When it comes to Lakerda, only one name comes to mind: Torik (Large Atlantic Bonito). As the elder sibling of the standard bonito, the Torik is the ideal fish for Lakerda due to its high fat content and firm flesh. While standard bonito can be used, capturing that "melt-in-your-mouth, buttery" texture requires the Torik caught during its peak season.

Lakerda - Kepos Balık Evi

A Story of Patience: How is Lakerda Prepared?

Lakerda is not just a dish; it is an art of curing and maturation. For a superior Lakerda, these stages are vital:

• The "Spinal" Secret: The marrow inside the fish's spine must be meticulously removed with a thin wire. If any blood remains, the Lakerda will develop an unpleasant odor and a bitter taste.

• The Curing Process: The "steaks" (takoz) are met with coarse sea salt. Here, the fish does not cook; it ferments through the effect of the salt, softening its texture and intensifying its flavor.

• The Waiting Period: Lakerda cannot be rushed. It must mature patiently in a cool place to achieve its characteristic pink hue and velvety texture.
  

Is Lakerda Supposed to be Salty?

A well-made Lakerda is not salty; it is balanced. While salt preserves and matures the fish, correct resting before service and the addition of extra virgin olive oil ensure that the saltiness never dominates. The secret lies in the delicate balance between the sea salt and the oily texture of the fish.

How to Eat Lakerda (The Etiquette of Presentation)

Lakerda should shine in its simplicity when it reaches the plate. Our chefs recommend the most authentic presentation:

• Red Onion: The most loyal companion to Lakerda. Onions should be sliced into rings and rinsed to remove their bitterness.

• Olive Oil and Black Pepper: A drizzle of cold-pressed olive oil and freshly cracked black pepper elevates the flavor to its peak.

• Lemon: A few drops are enough to balance the acidity; too much will overpower the noble taste of the fish.
  

The Harmony of Lakerda and Rakı

Lakerda is the most refined starter of a Rakı table. Its salty and fatty structure perfectly softens the anise-heavy intensity of the Rakı. It prepares the palate for the next course and serves as the most elegant companion to long, deep conversations.

Explore the Meze Culture: If you wish to discover other stars of our tavern table, take a look at our article: Köpoğlu: The Star of Mezes.

An Authentic Lakerda Experience in Ankara

At Kepos Balık Evi, we view Lakerda not just as a meze, but as a heritage. If you wish to take the conversation slow and raise your glass with poise this evening, our perfectly cured Torik Lakerda awaits you in Çayyolu.

📞 Reservation: +90 312 235 67 31

📍 Address: Mutlukent Mah. Angora Bulvarı No: 66, Çayyolu/Ankara

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