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Frozen Lakerda (Salted Bonito)

Fins ~1.20 lb.
Traditional and simplest presentation for Lakerda. The frozen Lakerda gives you the opportunity to preserve freshness for a long period of time. The frozen big pieces between 1-1.2lb. Lakerda (Salted Bonito), with its 700 years old history, is believed to be one of the oldest and traditional delicatessens of Mediterranean culture. With a family connection (sharing the same last name) Fins specialize in Lakerda. This appetizer is a great way to decorate your dinner tables with rich nutritional values...
Availability: Out of stock
$34.99

INGREDIENTS:
Big Bonito, salt.

Suggested States for UPS Ground Delivery:
IL-IN-MI-WI-IA-OH-MO. Will be shipped w/ice packs. Faster delivery options are required for the other states.(1-2 day delivery).  Otherwise, bestturkishfood.com will not be responsible for any damages that occurs. 

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.

Taste Coming From History... 

The story of Lakerda is believed to be coming from Spanish Language La Kerrida. La Kerrida is translated in Judio Espanol to the dear one, the thing that is desired. Even though the process that Lakerda is prepared resembles Greek origins, Turks have learned to preserve the fish in this way from Turkish Jews.

The story is  of a fishermen's finding his path:

Behmuaras was a fisherman who lived in Malaga, Spain.

Fishing was his only way of providing for his family. Even though it was against his religious beliefs, he goes on a fishing journey on a Saturday on a February of 1326. He hopes to fish for tuna fish which is his youngest son’s most favorite.

He does not listen to his wife’s objections and he ends up empty handed. He can not catch any fish for the following months either. He believes he had done a big mistake by not listening to his wife and working for that Shabbat, holy day.

He asks to be pardoned by God, prays for his nets to be filled with fish once more. His prayers were answered and he once more comes back with tuna fish that is more then what he and his family needs. He learns from his mistakes and promises not to go on a fishing journey ever on holy days. With the extra fish he has brought, he originates a marinating procedure by pickling the fish in brine, laying it on a bed of salt. This traditional process is still been used through out the region.

 

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INGREDIENTS:
Big Bonito, salt.

Suggested States for UPS Ground Delivery:
IL-IN-MI-WI-IA-OH-MO. Will be shipped w/ice packs. Faster delivery options are required for the other states.(1-2 day delivery).  Otherwise, bestturkishfood.com will not be responsible for any damages that occurs. 

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.

Taste Coming From History... 

The story of Lakerda is believed to be coming from Spanish Language La Kerrida. La Kerrida is translated in Judio Espanol to the dear one, the thing that is desired. Even though the process that Lakerda is prepared resembles Greek origins, Turks have learned to preserve the fish in this way from Turkish Jews.

The story is  of a fishermen's finding his path:

Behmuaras was a fisherman who lived in Malaga, Spain.

Fishing was his only way of providing for his family. Even though it was against his religious beliefs, he goes on a fishing journey on a Saturday on a February of 1326. He hopes to fish for tuna fish which is his youngest son’s most favorite.

He does not listen to his wife’s objections and he ends up empty handed. He can not catch any fish for the following months either. He believes he had done a big mistake by not listening to his wife and working for that Shabbat, holy day.

He asks to be pardoned by God, prays for his nets to be filled with fish once more. His prayers were answered and he once more comes back with tuna fish that is more then what he and his family needs. He learns from his mistakes and promises not to go on a fishing journey ever on holy days. With the extra fish he has brought, he originates a marinating procedure by pickling the fish in brine, laying it on a bed of salt. This traditional process is still been used through out the region.

 

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