Greeks love their appetizers! Often times, when Greeks go out to eat lunch or dinner, they order only appetizers and share amongst themselves. We do this because we believe that sharing our food is symbolic of our culture. We treat our food, like we treat our guests…with lots of attention and great pride!
Today’s recipe is an appetizer (meze), called Lakerda – a fish from the tuna family. The fish is usually made into steaks about half an inch thick and marinated in lemon and olive oil for a few days before being served. Greek men love this meze because it also goes well with ouzo!
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.
Lakerda (Pickled Kingfish)
And once you’re done cooking, don’t forget to tell the cook: “Yia sta heria sas!”
To read more on the importance of fish in Greek dishes,and to view the latest information on the culture of food in Greek cuisine, visit: http://www.greecefoods.com/