Lakerda, as one of the oldest traditional fish preservation products produced in the Black Sea and Mediterranean regions, holds a significant place historically, culturally, and gastronomically. Based primarily on the salt curing of Atlantic bonito (Sarda sarda), this method reflects the continuity of food preservation techniques from ancient times to the present day. Salting has been described since antiquity as one of the fundamental technologies preventing spoilage and enabling long-distance fish trade; archaeological findings and historical records show that salted fish was an important product in Mediterranean trade networks from the 6th century BC onwards. It is known that during the Roman and Byzantine periods, various types of fish, primarily bonito, were exported after being salted, and Sinop, Istanbul, and their surroundings were important centers in this trade.

The techniques used in lakerda production are based on a unique curing process that combines dry salting and brine formation. Cleaning the fish, removing the blood, and applying intensive salt are critical stages that ensure the microbiological stability of the product while also determining its sensory quality. The osmotic effect of salt removes water from the fish tissue, while the natural brine formation contributes to the development of the product's textural properties. Throughout the curing process, the fish is kept at a low temperature; this stage contributes to enhancing the flavor of lakerda.

Today, lakerda is considered both a traditional product and a cultural element reinterpreted within modern gastronomy. Innovative approaches such as vacuum packaging, controlled brine content, and the development of low-salt alternatives extend the product's shelf life and adapt to consumer expectations. Studies, festivals, and cultural heritage projects carried out in Sinop contribute to the preservation of the lakerda tradition. Lakerda is considered not just a food product; it is a unique example of traditional food where historical and cultural identity and scientific knowledge intersect.