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.
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!
