Greetings from Croatia one question please if someone can help, after all the procedure, how we can conserve the rest parts that we dont eat immediatelly? And how long they can stay conserved. Thank you❤
I didn't find Torik in the market today and I bought Palamut. I think it's OK to make lakerda with it. It's my first try to make lakerda... My questions are: 1. How to find the right fish, that's not haşlak and yemli? 2. Does the duration of the two curing processes in salt and salamura depend on the size/weight of the fish? Thank you very much for the great instructions. Just for this, I'll have an ouzo with meze to your health! Greetings from Greece and always with health!
It is okay to make lakerda with it indeed. Torik is a little better though. In the turkish version of this video, Chef Aylin did the explanation so I'm quite sure she'll come here in the comments and tell you all about it. Meanwhile I'll actually go check that part so I can help. Cheers brother. Second part of your question, as far as I know, it shouldnt matter as long as any part of the flesh is not exposed to the air. Just keep the right salt density, and keep the fish buried in salamura water, and you should be fine.
I checked her turkish video and translated what she said. Hopefully this can be of help for you to eat a glorious lakerda :) You basically hold the tail part gently, and lift it from there with one hand. If the fish feels like its weighing down a little bit, (regardless of its actual weight), its most probably not haşlak. You basically should feel like its heavier than it should be. On yemli its a bit tougher to scale. Its kind of rare but you can see what the fish ate last, by simply opening the mouth. Sometimes you can see some smaller fish tails inside of the mouth so you can see that its yemli. You shouldnt pick it. After this check, if the fish doesnt have this kind of a thing inside of its mouth, you proceed to check the anus to see if there is an enema or anything. That is also a deal breaker. If the fish also passes this test you go and grab the nose of the fish, squeeze a little bit to see if there is a lot of blood coming out. A little blood is okay but too much blood from the nose means that its probably yemli. Thats about it.
Congratulations from Greek.
Thank you for sharing this beautiful video, madam.Greetings from Greece.
BBC TV
Thanks for the video, excellent recipe
Greetings from Croatia one question please if someone can help, after all the procedure, how we can conserve the rest parts that we dont eat immediatelly? And how long they can stay conserved.
Thank you❤
I didn't find Torik in the market today and I bought Palamut.
I think it's OK to make lakerda with it.
It's my first try to make lakerda...
My questions are:
1. How to find the right fish, that's not haşlak and yemli?
2. Does the duration of the two curing processes in salt and salamura depend on the size/weight of the fish?
Thank you very much for the great instructions.
Just for this, I'll have an ouzo with meze to your health!
Greetings from Greece and always with health!
It is okay to make lakerda with it indeed. Torik is a little better though. In the turkish version of this video, Chef Aylin did the explanation so I'm quite sure she'll come here in the comments and tell you all about it. Meanwhile I'll actually go check that part so I can help. Cheers brother.
Second part of your question, as far as I know, it shouldnt matter as long as any part of the flesh is not exposed to the air. Just keep the right salt density, and keep the fish buried in salamura water, and you should be fine.
I checked her turkish video and translated what she said. Hopefully this can be of help for you to eat a glorious lakerda :)
You basically hold the tail part gently, and lift it from there with one hand. If the fish feels like its weighing down a little bit, (regardless of its actual weight), its most probably not haşlak. You basically should feel like its heavier than it should be.
On yemli its a bit tougher to scale. Its kind of rare but you can see what the fish ate last, by simply opening the mouth. Sometimes you can see some smaller fish tails inside of the mouth so you can see that its yemli. You shouldnt pick it. After this check, if the fish doesnt have this kind of a thing inside of its mouth, you proceed to check the anus to see if there is an enema or anything. That is also a deal breaker. If the fish also passes this test you go and grab the nose of the fish, squeeze a little bit to see if there is a lot of blood coming out. A little blood is okay but too much blood from the nose means that its probably yemli. Thats about it.
Hi, what does it mean haslak and yemli?
Hımmmmm doğru
This is delicious stuff.
YUMMY!
CAN YOU DO VIDEO HOW TO MAKE APIKOGLU SOUSEGE
top 🤲 thank’you
Balık ebat olarak muhteşem bir Torik .. Ben her yıl yaparım ama bu size bulamıyorum.. Yine de lezzetli oluyor Rakı yanında..
Hi, what does it mean haslak and yemli?
Παρακαλώ μεταφράστε το στα ελληνικά
Derisini ve siyah kısmını alırsanız daha iyi bir lezzet alırsınız
👏👏👏👏👏
Could you please mention the proportions salt/water for the brine? Thank you. Teşekkürler.
It is 8% salt to water.
👌👋👋👋
How can we preserve it
Bence Türkçe anlatıp İngilizce altyazı ekleseydiniz daha iyi olurdu.
türkçesi de var zaten
lol @ big hole, not small hole