Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.

[1][2][3] Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.

Lakerda (λακέρδα) comes from Byzantine Greek lakerta (λακέρτα) 'mackerel', which in turn comes from Latin lacerta 'mackerel' or 'horse mackerel'.

[5] Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week.

[3] In Turkey, it is usually served as mezze, with sliced red onion, olive oil and black pepper.