Weight is approximately 6-8 oz for 8 slices. Lakerda is a pickled bonito dish eaten as a meze in the cuisines of the former Ottoman Empire and Greek Empire. Made from one-year-old bonito migrating through the Bosphorus is especially prized. Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito. In Greece, lakerda is usually served as a meze, with sliced onion. Lemon juice and olive oil are common but criticized accompaniments. In Turkey it is usually served as meze, with sliced red onion, olive oil and black pepper. It is accompanied with raki.