Sinop Lakerdası

Sinop Lakerdası is a traditional salted fish product from the Sinop province on Türkiye’s Black Sea coast, produced by dry-salting methods using torik or palamut fish. Registered on 5 May 2023 as a geographical indication under the category of certification mark, this product holds deep roots in Sinop’s culinary culture and significant economic value. All production processes of Sinop Lakerdası occur exclusively within the boundaries of Sinop province.

Sinop Lakerdası (Turkish Patent and Trademark Office)

Distinctive Characteristics

The distinctive feature of Sinop Lakerdası is the salting process using large-grained rock salt (20% by weight, 2–4 mm in diameter). During this process, fish fillets are arranged in layers within salting containers; bay leaves may be added optionally between layers. This natural maturation process, known as “cooking in salt,” lasts 3–4 weeks at a temperature of 4 ± 1 °C. Throughout this period, the fish acquire their structure and aroma solely through the chemical action of salt, without any cooking. Once ready for consumption, the product can be stored in its salted form, preserved in jars coated with oil, or sold directly in vacuum packaging. Traditionally, it is served with olive oil and lemon.

Nutritional and Microbiological Properties

A 100 gram portion of Sinop Lakerdası contains approximately 510–516 kilocalories of energy. It contains an average of 17.7–18.5% protein, 26.4–27.2% fat, and 12.8–13.4% salt. The pH value ranges between 4.9 and 5.2, while water activity is between 0.7 and 0.8. The thiobarbituric acid (TBA) value is at a level of 0.027–0.028 mg/kg.

Microbiological analysis results indicate that the product is produced under hygienic and controlled conditions. The total mesophilic bacterial count ranges from 2.90 to 3.48 log CFU/g, psychrophilic bacteria from 2.26 to 3.46 log CFU/g, coliform bacteria from 1.96 to 3.20 log CFU/g, and yeast and mold counts from 2.73 to 3.88 log CFU/g.

Production Method

For the production of Sinop Lakerdası, fresh torik or palamut fish caught in the waters off Sinop are preferred. The fish are cleaned of heads, gills, and internal organs, washed, and filleted. To prevent bitterness, the spinal cord is removed. The fillets are soaked in 5% saline solution or cold water to remove blood, then drained and dried.

The dried fillets are rubbed with salt amounting to 20% of their weight. They are layered in salting containers, with salt and optionally bay leaves placed between each layer. Additional salt is sprinkled on top, and weights are applied to encourage the fish to release their own moisture. The prepared product is then matured under controlled temperature conditions for 3–4 weeks. The final product is packaged using various packaging techniques for market distribution.

Geographical Indication Registration

Sinop Lakerdası was registered on 5 May 2023 as a geographical indication under the category of certification mark in accordance with Law No. 6769 on Industrial Property. The registration was carried out by the Turkish Patent and Trademark Office, with the Sinop Chamber of Commerce and Industry as the registered owner. The geographical production boundary is limited exclusively to Sinop province. All production processes must be carried out within Sinop, and the packaging must bear the inscription “Sinop Lakerdası” and the certification mark emblem. This ensures the preservation of the product’s origin, traditional production method, and local knowledge.

Monitoring and Quality Control

The production and quality control processes of Sinop Lakerdası are coordinated by the Sinop Chamber of Commerce and Industry. The monitoring board consists of representatives from the Sinop Municipality, the Sinop Union of Tradesmen and Craftsmen, the Sinop Provincial Directorate of Agriculture and Forestry, and one expert member. In addition to annual routine inspections, controls are also conducted in response to complaints.

During inspections, criteria such as compliance with production methods, fish species and quality standards, packaging, and labeling are evaluated. Where necessary, expert services are engaged to ensure the process is carried out with strict precision.

Recent Developments

As of 2023, preparations have begun for an EU geographical indication registration application for Sinop Lakerdası at the European Union level. The Sinop Chamber of Commerce and Industry is undertaking necessary initiatives to promote and protect the product internationally. This step aims to enhance the economic benefits for local producers and strengthen the global recognition of traditional Turkish flavors.