Lakerda
Aylin Örnek’s Tips
Buying
Make sure it weighs between four and seven kilos – less than four kilos and its fat ratio is too low; more than four kilos and it is too hard to process.
Make sure that it didn’t swim through warm streams as the meat of those that do will not be firm. How do we make sure? Lift the fish from its tail and irrespective of its weight, it should be showing some sort of resistance.
Make sure it has digested its last feed. Otherwise, it will not absorb the salt properly and your lakerda will turn up mushy.
Processing
To get the colour and taste right,the blood must be entirely drained off.
Clean the marrows in order to prevent it from going bad.
It has to wait in water just the right amount – doesn’t wait long enough and blood will not be drained; waits too long and you’ll end up with soft, mushy meat.
Salting
Ensure you use the right amount of dry (not humid) rock salt.
Once again, keeping the fish salted for the right amount of time is key.
Brining
After removing the salt, place the fish in brine. Using the right amount of rock salt (for the brine) is crucial.
Ensure it sits in brine for the right amount of time. Change the brine periodically and at most twice. Otherwise, you will end up with mushy lakerda.
Serving
Make sure you slice it properly and that its presentation is immaculate.
What makes the perfect lakerda:
Right fat ratio.
Right colour: it should be pinkish white. Discolouration means its blood wasn’t drained properly.
Right texture: it should be firm. If it is too hard, it means the fish didn’t have enough fat. If it is too soft, it means it stayed in brine for too long or the fish had either swam through warm streams or hadn’t digested its last feed.
