Lakerda receipe anyone???
Does anyone has successfully proven lakerda (pickled tuna or bonito) receipe handy??
I am craving for this for a while but it is almost impossible to find here in midwest, and even if you find canned ones, quality is very low.
Thank you very much.
Although lakerda is traditionally made with king mackerel and similar species, I have very satisfactory results with Shad(alosa). Bonito also gives excellent results.
Have your fish supplier slice the fish to a thickness ranging from 1/4 to 1/2 inch. Cover a large cookie sheet with foil or plastic wrap. Wash the fish in cold running stream of water and use a toothpick or similar implement to poke out any blood or nerve from the backbone area. Pat dry. Then arrange the fish slices until the cookie sheet is full except for a strip along one edge large enough to hold a rolled up paper towel. Sprinkle un-iodized kosher salt or sea salt over the the slices. A light salting is all that's needed, just be consistent in distributing the salt. Roll up a paper towel or dish cloth and place into the unoccupied strip on the cookie sheet and place this into a fridge or cold area for 24 hours. Make sure the tray of fish is inclined towards the paper towel. Next day, replace the paper towel, turn all slices over, salt very lightly as before, and wait 24 to 48 hours, depending on how much cure, residual moisture and salt you like. Rinse the fish quickly in cold water, pat dry. Store in the fridge in a jar with olive oil or canola oil. Keeps well for two weeks. Serve with lemon juice, sliced onion, parsley, your favorite bread or crackers, and some spirits such as vodka or ouzo. This dish is easy to makeand very rewarding for those who love the taste of the sea.