Bold seafood lakerda treasure
Bonito fillets cured in coarse salt and olive oil—seafood flavor preserved in time, a salty, rich delight that bridges ancient kitchens and festive tables.
Ingredients
- 2 bonitos
- 1.5 kg coarse salt
- Olive oil
Instructions
- Clean the bonitos by removing the entrails and heads.
- Cut the fish into slices about 2 cm thick, rinse them well, place them in a bowl with cold water, and let them soak for 4-5 hours to remove excess blood.
- After 5 hours, drain the fish slices thoroughly.
- In a large tray, spread a layer of salt. Place the fish slices on top of this salt layer, and sprinkle more salt generously over them.
- Cover the tray, place it in the refrigerator, and leave it for 4-5 days.
- After 5 days, check if the fish has cured. If it’s ready, rinse the fish thoroughly with cold water.
- Place the fish in a bowl of water and leave it in the refrigerator for at least two days to reduce the saltiness.
- Finally, drain the fish well and store it in a bowl filled with olive oil.
Flavorful seafood tradition
Each slice carries deep briny notes, firm texture, and olive oil’s smooth embrace—a seafood experience rooted in history.
Savory seafood pairing
With red onions, olive oil, maybe a squeeze of lemon—these small touches awaken the fish’s richness and balance the cure’s strength.
Lakerda is a delightful traditional delicacy that preserves the fish’s pure, briny essence. Served as an appetizer or a flavorful addition to meals, this pickled bonito captures the authentic taste of Mediterranean cuisine!
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