Master's Recipes


  • 1 3-3.5 kilo toric (if frozen, it will be put in the refrigerator 1 day in advance and rested)
  • 1 kilo coarsely ground salt
  • Lots of ice and cold water

Preparations of

  1. Remove the head of the fish, the fins on the sides and back, and the tail after cutting off the spawning part, 3-4 inches from the beginning.
  2. Chop the remaining stem into 6-7 cm slices and remove the internal organs. Let the first-treated fish rest in cold water, to which you add ice if necessary, for 4-5 minutes to remove blood.
  3. Scrub them with an unused toothbrush and remove any remaining internal parts.
  4. With a thin and long broomstick, remove the marrows as in the photo and put the fish in the second water and let it rest for the blood to come out.
  5. Repeat this process every 2-3 hours until it is almost completely cleared and there is no blood.
  6. Spread coarse salt on a tray, dip the pieces in this salt thoroughly and take the pieces in a plastic container with a lid (it will be food plastic) and close the lid.
  7. After keeping it in the refrigerator for 20-25 days, the lacquer that takes the color in the photo is ready to be served.
  8. Serve the lakerdas from which you have taken the course and the bone, with sliced ​​red onions.
What's your reaction?

Leave a comment