Lakerda of Lesvos

The heavy artillery of the salt marshes

Lakerda Lesvos - Ouzomezedes - Greek Gastronomy Guide

In the Aegean Sea, in addition to small fish (sardines, anchovies), it is common to "cook" in salt larger fish such as bonito, tuna and rye, which are fatty fish, rich in omega-3 fats.

Lakerda is the dish that results if we pickle the bonito or the ricotta, while tonolkerda is what results from the pickling of tuna.
The pickling is done in salt water for a few days (depending on the size) and then the pieces are placed in olive oil where salt, bay leaves or other aromatic and various peppers are added. Served with plenty of lemon and fresh olive oil. THE Lesvos lacquer is the "heavy artillery" of the salted family thanks to its rich flesh and its buttery and refined taste.

Greece in 100 ouzo appetizers

Click on the ouzo bottles from Plomari on the map and discover ouzo delicacies from all over Greece!

ALL OUZOMEZES BY CATEGORY

Fried Uzomezes

Seafood Ouzomezes

Shellfish ouzo appetizers

Uzomezes cheese

Sausage ouzo appetizers

Fine Uzomes

Rare ouzo appetizers

Pies

Various ouzo appetizers

Read the tribute of the Greek Gastronomy Guide to ouzo, our national drink.

Ouzo, the drink that expresses like no other the mentality, the temperament and the philosophy of the daily life of the Greek, constituting a constituent element of his cultural identity.

The national drink of Greece He walked and fixed himself well in our culture, accompanied us in our loneliness, drove our companions and took off our companies, playfully balancing between National and international, the popular and cosmopolitan, the local and ecumenical.

The "glass" with the ouzo was identified with the Greek summer, the sea, the sun, the relaxation, the company, the good mood and the cheerfulness and of course it delivers lessons of Greek diplomacy traveling the world with its white color on the blue of the Aegean .

Ouzo is accompanied by appetizers, sometimes with simple flavors, sometimes cool and most of the time with intense, salty and spicy flavors.

Ouzo:

  • It goes well with humble appetizers, such as stragalaki and peanut, elixirs, broad beans and rusks.
  • Cool with cucumbers and tomatoes.
  • Makes good company with pickles and ointments (tzatziki, herring salad, eggplant salad)
  • It goes well with sour (pickles), salted and salted (anchovies, sardines, lakerda, tsiros).
  • It is pleasantly accompanied with cheeses, both fresh and spicy and aged.
  • It is a good friend of cold cuts (air salamis, pastrami, pastromades, louzes, siglina, apakia)
  • Will not give up some cooked (fava, zucchini, snails stew)
  • He goes crazy with everything that comes out of the pan, seafood (squid, fish, shrimp, crayfish), cold cuts (sausages, soutzoukia), vegetables (potatoes, aubergines, zucchini), eggs (egg yolks, egg yolks, omelets , saganakia and pies (cheese pies)
  • It takes off with shellfish (quinces, starvation, oysters, stone pipes, scallops, glossy, bubbles, sea urchins), and grilled seafood (octopuses and squid).
  • Flirts with rare delicacies such as roe and caviar.
  • And of course, he is always ready to star in every new taste challenge.