Dried Mackerel (Çiroz)
A traditional product made by cleaning, splitting, and drying mackerel after spawning, when it has less fat. It is a dry, salty, lean appetizer; soak it and prepare it with olive oil and lemon.
What Is Dried Mackerel?
Dried mackerel is a fish product made from mackerel that has lost much of its fat (become leaner) after spawning, then is cleaned, split open lengthwise, and traditionally hung to dry. During drying, the fish loses water, and its flesh dries and becomes concentrated.
It is dry, thin, and lean, making it very different from oily lakerda. Before eating, it is soaked until tender, deboned, and usually prepared as an appetizer.
Dried Mackerel Nutrition
As a dried fish, dried mackerel has lost water and is a concentrated product; by weight, it is very high in protein and low in fat. 100 g of the dried product provides approximately 250 kcal; varieties with added salt have higher sodium. Values are approximate.
How Should Dried Mackerel Be Eaten?
Eat dried mackerel after soaking it until tender and removing the bones; because it is protein-rich and lean, it can be a moderate portion of an appetizer. If using a salted variety, it is recommended to watch sodium intake.
This is general information; dried mackerel is a food and is not a substitute for medical treatment.
How to Choose Dried Mackerel
Good dried mackerel is thoroughly dried, clean, properly split open, and free of mold and unpleasant odors. Avoid products that are damp, moldy, rancid-smelling, or infested with insects; choosing a reliable source is important.
- It should be thoroughly dried and clean
- It should have no mold or unpleasant odor
- Buy it from a reliable source
How to Store Dried Mackerel
Store dried mackerel in a cool, dry, well-ventilated place, away from moisture; moisture can lead to mold. Once soaked and prepared, it can be kept in olive oil in the refrigerator for a few days.
Using Dried Mackerel in the Kitchen
Dried mackerel is most often prepared as an appetizer (dried mackerel salad): after soaking until tender, remove the bones and prepare it with plenty of olive oil, lemon, onion, and parsley. It is traditionally enjoyed with bread and at gatherings where alcoholic drinks are served.
Why Is Dried Mackerel Soaked?
Because it is dry, firm, and salty, soaking softens it and removes some of the excess salt, making it edible and balancing its flavor.
Frequently Asked Questions
Are dried mackerel and lakerda the same?
No. Dried mackerel is lean mackerel that has been dried (dry and thin), while lakerda is fatty bonito (torik/palamut) matured in salt (fatty and moist). Although both are appetizers, they are entirely different products.
What fish is used to make dried mackerel?
It is traditionally made from mackerel that has lost fat after spawning; its leanness makes it suitable for drying.
How do you soften dried mackerel?
It is usually softened by soaking in water for a while (or by pounding it lightly); then remove the bones and prepare it as an appetizer with olive oil and lemon.