Lakerda

Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized. Lakerda comes from Byzantine Greek lakerta (λακέρτα) 'mackerel', which in turn comes from Latin lacerta 'mackerel' or 'horse mackerel'. The Turkish word lakerda, attested before 1566, is a loan from the Greek. Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito.

Source: Wikipedia