During our last meal in Cunda, before the mesmerizing effect of the lor tatlisi arrived, we were knocked down by a couple of meze dishes. One was lakerda, which is among my a dozen seafood favorites and a new acquaintance for my husband. I was reluctant to tell him that it was raw fish in fact, I know he would do anything to avoid it if he knew. The plan worked well. The delicacy turned him into a humming bird soon enough so I told him what it really was, two seconds of hesitant silence was again followed by num nums. He liked it so much that he asked the restaurant owner to pack a jar of that goodness for us to take home.
A properly-made lakerda tastes divine. Fatty fish fillets, cured with salt, then soaked in extra virgin olive oil… The type of fish differs. What we had was akya, garrick fish that is. A more desirable fish for pickling would be large bonito, called torik in Turkish. It takes around two weeks to cure the fish. Cleaning is the tricky part, no blood should remain in the flesh.
It is best served cold with olive oil, red onions and dill. It makes me thank God for living in this part of the world.