Palamida big.jpg

Salted Bonito or Kingfish
The Ashkenazy have their Chopped Herring, we have the Palamida. Also known in Turkey and Greece as Lakerda.
Not as popular as the Chopped 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 more than 10 days for the fish to get dry.

Serves 8 to 12

1kg Fresh bonito or Kingklip on the bone, cut into 5 cm slices.

Kosher salt

Lemon juice and oil to taste.



  • Wash fish and if possible remove the marrow of the back bone.

  • Dry on paper towels and coat all over with kosher salt.

  • Move the fish into a glass pyrex.

  • Place a plate on top and fill a smaller pyrex with water and place it on top of the plate.

  • Keep it in the fridge.

  • The fish will be draining water out for about 5 days.

  • Drain the water from the dish every day, and than sprinkle more salt on top.

  • After 5 days, the fish should be dry and you can leave it in the fridge for another 10 days without having to drain it every day.

  • Rince the salted fish in water and drain in a paper towel.

  • Pack each portion individually in plastic freezer bag and store in the freezer.

  • When ready to serve. Take as much as you need from the freezer, cut it in thin slices and when defrosted, pour some olive oil and lemon juice.



Serving Suggestions

As part of a mezze platter, with slices of red onions and lemon segments and of course a drink of Raki or Ouzo

As a starter with a greek salad and a fresh baguette

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