An iconic Istanbul meze: chunks of Atlantic bonito slowly salt-cured, then preserved in olive oil with bay leaves and black peppercorns. Served cold as an appetizer, on crusty bread, or alongside fresh vegetables.
Ingredients
- 1000 g whole fresh Atlantic bonito (about 2.2 lb / 1 kg)
- 100 g coarse sea salt (non-iodized)
- 400 ml good-quality extra-virgin olive oil
- 4 pieces dried bay leaves
- 1 tsp whole black peppercorns
Method
- Prepare the fish: scale, gut, and rinse the Atlantic bonito under cold running water. Cut off the head and tail, then fillet both sides along the backbone. Remove the skin and pull out any visible pin bones. Cut each fillet crosswise into 1.5 to 2-inch (4 to 5 cm) pieces.
- Salt the fish: spread a thin layer of coarse sea salt over the bottom of a glass or ceramic dish. Arrange the bonito pieces side by side in a single layer without overlapping. Cover completely with the remaining coarse sea salt, making sure every surface is well coated. Cover the dish tightly with plastic wrap and refrigerate for 72 hours (3 days). After 24 hours, turn the pieces gently to ensure even curing.
- Rinse and dry: after 3 days, remove the bonito pieces from the salt. Rinse them briefly under a gentle stream of cold water to wash away excess salt, then pat them thoroughly dry with paper towels. Place them on a clean wire rack and let air-dry at room temperature for 2 hours, until the surface feels slightly firm to the touch.
- Pack in the jar: take an airtight glass jar and add the dried bay leaves and whole black peppercorns. Layer the dried bonito pieces inside without packing them too tightly. Pour in enough extra-virgin olive oil to submerge the fish completely by at least 1/2 inch (1 cm). Seal the jar tightly and place it in the refrigerator.
- Cure and mature: let the jar rest in the refrigerator for at least 5 days before serving so the flavors meld and the flesh turns firm yet meltingly tender.
- Serve: remove the bonito pieces from the jar 15 minutes before serving. Drain lightly and arrange on a serving platter, drizzled with a spoonful of the curing oil.
Nutrition
Per serving
- Energy
- 447.6 kcal
- Protein
- 37.26 g
- Carbohydrate
- 0.52 g
- Fat
- 33.43 g
- Fibre
- 0.24 g
- Calcium
- 35.44 mg
- Iron
- 3.68 mg
- Magnesium
- 28.48 mg
