Lakerda – Pickled King Fish

3,993 Views

Lakerda - Pickled King FishIngredients
Lakerda (Pickled Kingfish)
Salt
Olive Oil
Lemon juice

The Kingfish must be fresh. Cut into 2 inch slices. Take out the marrow of the back bone with toothpick. Wash, drain and arrange in a crock and sprinkle generously with salt (not iodized). Lay a plate or a round piece of wood over the slices and place a heavy stone on top of it. Let stand overnight. Next day wash the fish again, drain, put them back in the crock, salt again, scatter 4 or 5 bay leaves over the fish. Put back the plate and the weight, cover and keep in the refrigerator for 10 or 15 days, the longer the better. When serving, wash fish and sprinkle generously with olive oil and lemon juice.

Recipe Rating
1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 3.92 out of 5)
Loading ... Loading ...


This entry was posted under Appetizers . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Be the first to leave a comment.

Leave a Comment