PALAMIDA

Salted Bonito or Kingfish
The Eskenazy have their Chopped Herring, we have the Palamida. Also known in Turkey and Greece as Lakerda.
Not as popular as the Herring and one has to make it as it is not available in most speciality shops. Very easy to make, but it is a process that can take few days for the fish to be ready to serve

Serves 8 to 12

 

 

 

 

 

 

 

 

 

 

1kg Fresh bonito or Kingklip on the bone, cut into 5 cm slices. (ask fishmonger to clean and cut the fish into steak (5cm)

Salt Water:

3/4 cup kosher salt

7 cups water

Brine:

1 cup vinegar

 5 cups water

Spices:

2 Tbsp kosher salt

2 Tbsp black peppercorn

1 Tbsp coriander seeds      

2 bay leaves

Oil

 

 

  • Boil the salt water in a pot. Take pot of the heat and cover it and let it cool.

  • Rinse the fish and remove spinal cord. Find where the spinal cord is in a hole in the middle of bone and remove it with a toothpick or wire. It will look like a little worm.

  • Place fish in cooled down salt water put a plate with a heavy can on top and refrigerate for 9 hours.

  • Prepare the brine. Drain the fish and place back in pot with the brine. Place plate and can on top. Refrigerate for 4 hours.

  • Drain the fish.

  • Grind spices and mix them. Cover each piece of fish steak on both side with the spices.

  • Place each steak into a mason jar (or two) and make sure they fit tightly

  • Fill jar with oil and a bay leaf and close jar. Keep it for at least 4 days before serving it or

  • Can keep the fish in the jar up to 30 days in the fridge.

  • When ready to serve, remove whatever quantity of fish you want from jar and dry with paper towel.

  • Serve with slices of lemon and red onions. 

PS: the fish still has bones. So be careful when eating it.

Palamida big.jpg

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