Lakerda facts for kids

Lakerda is a special dish made from pickled bonito fish. It's a popular mezze (which means a small appetizer) in countries around the Balkans and the Middle East. People especially love lakerda made from young bonito fish that swim through the Bosporus strait.

What's in a Name?

The name Lakerda comes from an old Greek word, lakerta. This word meant 'mackerel' or 'horse mackerel'. Later, the Turkish word lakerda was borrowed from the Greek language. We know this Turkish word has been used since before the year 1566.

How Lakerda is Made

Making lakerda involves a few steps. First, thick slices of bonito fish are carefully deboned. Then, these fish slices are soaked in salty water called brine. After soaking, they are salted and pressed down with weights for about a week. This process helps to pickle the fish. Once ready, you can eat the lakerda right away. You can also store it in olive oil to keep it fresh for longer. Sometimes, instead of bonito, people use large mackerel or small tuna fish to make lakerda.

How to Enjoy Lakerda

In Greece, lakerda is often served as a mezze. It usually comes with slices of fresh onion. Some people like to add lemon juice and olive oil, but others prefer it plain. In Turkey, lakerda is also a popular mezze. It's typically served with thin slices of red onion, a drizzle of olive oil, and a sprinkle of black pepper. It's often enjoyed with a traditional drink called rakı.

A Taste of History

Lakerda is quite similar to a very old and valued dish from ancient Greece. This ancient dish was called tarikhos horaion, which meant 'ripe salted fish'. Other old ways of preparing salted bonito were known as omotarikhos and kybion.