I love pickled things and I love raw fish so lakerda, pickled raw fish, is right up my alley. On Turkey’s Aegean coast, pickling is a common preparation for many types of fish, in this case torik. Lakerda is usually served with raw red onion and fennel, making for a really nice mixture of the potent pickled fish and onions and the more subtle fennel.

Explore related categories:
Fish · Turkish Cuisine

One Comment:

Leave a Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.