From Tradition to Modernity, the Address of the Legendary 'Lakerda': Misina!
Istanbul is a city known for its rich world cuisine, and one of the culinary destinations is Misina Fish Restaurant in Göztepe. Specializing in seafood, Misina is particularly known for its...
From tradition to modernity, the address of the legendary 'lakerda': Misina!
In Misina, bonito is prepared with one of the oldest preservation methods of bonito fish. Bonito fish caught in season are preserved with salting or smoking methods and appear as bonito delicacy. Bonito, made from bonito fish, has not found the place it deserves in gastronomy as an important part of traditional Turkish cuisine. However, when made with the right methods, it has the potential to be a gourmet product known in world cuisines.
Oily and lively bonitos from Poyrazköy, the secret of lakerda comes from its chef
The secret of the lakerda eaten at Misina Balık lies in the oily and firm bonitos supplied from Poyrazköy in November. Chief Suat Yilmaz By blending traditional methods with a modern touch, the chef presents the lakerda in slightly salty and delight-like pieces. According to the chef, it is important to soak it in clean water for 4-5 hours before serving, remove the salt thoroughly and cut it into thin slices. The chef also says, “If it shines when reflected by light, it reveals its flavor and quality.” He explains the tricks of lakerda as follows: “The one made with bonito is acceptable. However, it can also be made with oily fish such as mackerel, salmon and bonito. Its flavor changes depending on the salting time and the fish used. It preserves its freshness for a long time when kept in a glass jar in the refrigerator. The best accompaniments are red onion and dill, tomato salad, olive oil and lemon if desired. It goes well with seafood appetizers. You can also obtain a different flavor by soaking it in vinegar.”
Chef Suat Yılmaz states that Misina Balık is the choice of those looking for fish and seafood with its unique appetizers blended with fresh flavors and its special cooking methods, and adds: ''We can especially call it the Misina love for Lakerda. We have established ourselves in the hearts of flavor lovers as the love of lakerda. Those who taste lakerda at Misina once leave our restaurant saying that they have had an unforgettable gastronomic experience.''
Source: HORECA TREND and Fishing Line
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