Sinop Lakerda Product Description and Distinctive Features: Sinop Lakerda is a type of salted fish specialty from the Sinop region, made by thoroughly cleaning, rinsing, and cutting bonito or mackerel into slices about 6-8 cm thick, followed by dry salting. The salt used has a grain size of 2-4 mm and is applied at a ratio of 20% of the fish's weight. During the salting process, bay leaves may optionally be placed between the fish slices to enhance flavor. Sinop Lakerda, when ready for sale, is either vacuum-sealed or transferred to a fresh container after being taken out of the salting vessel. If sold in its salting container, it should be soaked in water prior to eating to reduce excess salt. Sinop Lakerda can be kept refrigerated for up to 6 months at a temperature of 4 ± 1°C. Before serving, it is often enhanced by drizzling with olive oil and lemon juice. Production Method: Sinop Lakerda is made from bonito or mackerel caught off the coast of the Sinop region. The fish is prepared by cleaning thoroughly, removing the head, gills, tail, and internal organs. After washing, the fish is cut into slices about 6-8 cm thick. To avoid bitterness, the spinal cords of the slices are carefully cleaned with a fine wire. The fish slices are then soaked in cold water or a 5% salt solution for 20 to 60 minutes to eliminate any residual blood, followed by draining and drying. The fish pieces are then rubbed with salt amounting to 20% of their weight. The bottom of the salting container is lined with the leftover salt from this process, which makes up approximately 5% of the fish’s weight. The fish slices are placed inside the container in alternating layers of salt and fish, making sure there are no air pockets. Optionally, some bay leaves can be inserted between the layers. The remaining salt is added on top, and a weight is placed over the fish to keep the brine from rising above the fish pieces. The fish and salt are stacked in the container, which is then sealed. The fish matures in a refrigerator at 4 ± 1°C for 3 to 4 weeks. This curing period is commonly referred to as "cooking in salt." After the curing process, Sinop Lakerda is prepared for sale in several ways: it may be sold in the original salting container, transferred to a new container, vacuum-packed, or covered with vegetable oil. It can be stored for up to 6 months under refrigeration at 4 ± 1°C. If sold in the salt container, Sinop Lakerda should be soaked in water prior to consumption to reduce excess salt. Before serving, it is commonly drizzled with olive oil and lemon juice.