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Fish and seafood from Türkiye
Thick steaks of Atlantic bonito are cleaned, soaked in cold brine and packed in layers of dry salt under a weight, then ripened in the cold for weeks. This is a salt cure, not a microbial ferment. Salt draws water out while the fish's own enzymes change its texture, and bacterial numbers stay low. Made in 5 steps over 10 days – 6 months. The longest step, ripen in the cold in its own brine, takes 10 days – 6 months (Altan C.O. 2025) and runs at 3–5 °C (Altan C.O. 2025). Salt is 5 % (Altan C.O. 2025).
| Main step | 10 days – 6 monthsReported[altan2025][turan2006] | Ripen in the cold in its own brine |
|---|---|---|
| Temperature | 3–5 °CMeasured[altan2025][turan2006] | Ripen in the cold in its own brine |
| Salt | 5 %Reported[altan2025] | Soak in iced brine, then ice water |
| Acidity | pH 6.9Measured[altan2025] | Ripen in the cold in its own brine |
| 1 kg | Atlantic bonito, gutted, head and tail off, cut into chunks about 4 cm thick[altan2025] |
| 300 g | Rock salt, for dry salting · 30 % of the fish weight[altan2025] |
| As needed | Ice-cold 5 % salt water, then plain ice water · For soaking the chunks clean before salting[altan2025] |
| Starter | none (salt cure) |
Total time across the recorded steps: 10 days – 6 months
What changes: The bonito is gutted and cut into thick chunks, and the backbone is cleaned out
Head and tail are cut off, the guts removed, and a thin skewer is pushed along the backbone to clean out the spinal cord. Output: bonito chunks about 4 cm thick.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lakerda is a dry salt cure of fat bonito steaks, ripened cold for weeks. Unlike pla ra or rakfisk there is no lactic stage and no rice or sugar; salt and the fish's own enzymes do the work.
Bonito is eaten raw after curing, so the fish must be fresh and kept cold. At 4 °C, bacteria and yeasts did not multiply over 6 months in salted bonito. Biogenic amines fell during ripening in one study, to 63.93–68.79 mg/kg in total in the finished product; the FDA warns that histamine can form while fish is salted until the product is shelf-stable, and uses 50 ppm as its guidance level.
Every number is labelled with how it is known. How this atlas is made
Salted bonito and tuna have long been made on the Black Sea and Mediterranean coasts so that fish can be eaten out of season (Altan 2025). The name comes from Byzantine Greek (Wikipedia).
