Lakerda is not cooked, it is matured in salt. Two steps are critical: drawing all the blood out of the fish and leaving it in salt long enough. Blood left in makes the fish bitter, and too short a cure leaves it raw. This recipe takes five days and cannot be shortened.
Ingredients
For the fish
For drawing out the blood
For storing
To serve
Method
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Slice
Cut the bonito into 3 centimetre steaks and clean out the backbone and the innards.
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Draw out the blood
Leave the steaks in salted water in the fridge for 12 hours, changing the water 3 times. It should run clear.
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Dry
Lift them out and dry thoroughly with kitchen paper.
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Pack in salt
Scatter rock salt in the bottom of a glass jar, add a layer of fish, more salt, and continue in layers. Finish with salt.
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Cure
Close the lid and leave in the fridge for 4 days.
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Draw off the salt
Lift out the steaks, rinse in cold water and taste. If very salty, soak for 1 hour.
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Into olive oil
Dry them, pack into a clean jar and cover with olive oil. They keep 2 weeks in the fridge.
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Serve
Serve with onion and lemon.
Tips
- Do not skip drawing out the blood; blood left in makes lakerda bitter and gives it a smell.
- Use rock salt, as fine salt over-salts the fish and ruins its texture.
- Do not open it before four days; cut the time short and the fish stays raw.
Nutrition
Values are per serving and approximate.