Sinop Lakerda Product Description and Distinctive Features: Sinop Lakerda is a brined fish produced in the Sinop province through the cleaning, washing, slicing (to a thickness of 6-8 cm), and dry salting of bonito or mackerel. The salt used in its production has a diameter of 2-4 mm and constitutes 20% of the fish weight. Optionally, bay leaves can be added between the slices of fish during the brining process. Sinop Lakerda, when prepared for sale, is either vacuum-packed or transferred to a new container after being removed from the salting container. Before consumption, Sinop Lakerda sold in the salt container should be soaked in water to remove some of the salt.Sinop Lakerda can be stored for 6 months in a refrigerator at a temperature of 4 ± 1°C. Before consumption, it can be drizzled with olive oil and lemon juice. Production Method: Sinop Lakerda is produced using bonito or mackerel caught off the coast of the Sinop province. The fish, prepared for production, is salted using 20% of its weight. The salt used has a diameter of 2-4 mm. Fresh bonito or mackerel is thoroughly cleaned, with the head, gills, and tail removed, along with the internal organs. The cleaned fish is then washed and sliced to a thickness of 6-8 cm. To prevent bitterness, the spinal cords of the sliced fish are cleaned with a fine-tipped wire. The fish are soaked in cold water or 5% concentrated saltwater for 20-60 minutes to remove any remaining blood, then drained and dried. The prepared fish pieces are rubbed with salt, equivalent to 20% of their weight. The bottom of the salting container is covered with the remaining salt from the rubbing process, about 5% of the fish weight. The fish slices are then layered in the salting container, alternating between a layer of salt and a layer of fish, ensuring no air pockets. Optionally, a few bay leaves can be added between the fish slices. The remaining salt is added to the top, and a weight is placed on it to prevent the water produced during the salting process from rising above the fish pieces. With this process, the fish, along with 20% salt, is stacked in the salting container. The lid of the salting container is closed, and the fish is left to mature in a refrigerator at 4 ± 1°C for 3-4 weeks. This fermentation process is colloquially referred to as "cooking in salt." Once the maturation process is complete, Sinop Lakerda is presented for sale in various ways. It can be sold in the salting container or transferred to a new container after being removed from the salt container, vacuum-packed, and covered with vegetable oil. Sinop Lakerda can be stored for 6 months in a refrigerator at 4 ± 1°C. Sinop Lakerda sold in the salt container should be soaked in water to remove some of the salt before consumption. It can be drizzled with olive oil and lemon juice before being consumed.