Lakerda is a traditional delicacy from the Mediterranean and Aegean regions, mainly celebrated in Greece and Turkey. It is a type of preserved fish commonly made with bonito—a species closely related to tuna and mackerel.
This culinary tradition dates back centuries and was initially developed as a method to preserve fish before the advent of refrigeration, ensuring a reliable protein source throughout the year.
Lakerda is characterized by its tender texture, slightly salty taste, and rich, umami-packed flavour. It is typically enjoyed as a meze (appetizer) and often served with thinly sliced onions, capers, olives, or a drizzle of lemon juice.
Lakerda is a staple dish in both Turkish and Greek cuisines. It is frequently paired with rakı in Turkey or ouzo/tsipouro in Greece, making it a beloved component of traditional meze spreads.
