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    You are in: Home / Community Forums / Greek Cooking / Cured Bonito: Lakerda
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    Cured Bonito: Lakerda

    Cara Bereck
    Tue Feb 21, 2012 5:39 am
    Regular "Line Cook" Poster
    Has anyone here experience with curing their own? Have you ever used mackerel? I have a powerful craving... icon_biggrin.gif
    Thu Feb 23, 2012 3:43 pm
    Forum Host
    Hi Chef. icon_biggrin.gif

    I have only salt-cured sardines in the style of Mytilini.

    Any firm-fleshed, fatty fish would work, I'd think...maybe even a nice piece of tuna?

    Don't forget to spritz on the fresh lemon juice and sprinkle with dried oregano before serving. Core for the 'just right' taste.
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