The recipe is typical for the table at the Bulgarian Black Sea coast homes and is prepared from October till November, when fishermen enjoy a rich catch of large belted bonito - the lakerds. The fish is prepared very easily and quickly, but on the other hand it becomes extremely delicious.
1 lakerda (big belted bonito 1.5-2 kg)
1 kg. sea salt
3 tablespoons sugar
500 ml. oil
1 bay leaf
1 sprig of rosemary
1 tablespoons Black pepper grains
1 tablespoons hot crushed red pepper
Method of preparation:
The lakerda is cleaned and cut into 1-finger thickness of "trihulii" (cutlets, washers). Mix a mixture of sea salt and sugar. In a large bowl, place on the bottom of the salt, put on the fish washers, then cover with the rest of the mixture. The fish stays in the mixture for 12 hours, then washed well and dried. The washers are placed in a jar, placing pieces of lemon between the pieces of fish.
Marinade is prepared by heating oil and adding black pepper, bay leaf and rosemary. If desired in the marinade can be put hot crushed red pepper. When it is cold, the marinade is poured into the jar until the fish is covered. The jar closes well and leaves in a cool and dark place to stay for at least a week. If kept in a refrigerator, it can last for several months. The fish thus prepared is extremely suitable for appetizer, and can be combined for example, with brussets with taram caviar.