Δευτέρα, 8 Σεπτεμβρίου, 2008
Savridia from Karistos, South Evia.
Soupies (cuttlefish). An all time favourite!
Marida. A Greek classic, it used to be one of the cheapest fish in the market.
Not any more!
Sargoi from Paros. A rather rare sight, catch from Paros, that is now paying the price of careless fishing without any regard for the seabed and the sea world.
Kokali, a shiny fish from Chalkis, the capital of Evia, near Athens.
Gofaria from Kavala, in the North of Greece.
Lakerda from Mytilini, Lesvos. It is usually cured in salt. I will publish a recipe in the near future.
Tsipoures from Monemvasia, a medieval town in the south Peloponese.
Melanouria, meaning negrittos.
Kolios, a cousin of mackerel.
Govioi, unknown to me, looks like a river fish.
All in all, a satisfying visit.
To be continued.
Κυριακή, 7 Σεπτεμβρίου, 2008
I decided as a rule to keep the Greek names of the fish and seafood, as I find it hard to translate. The ones who know, will recognize it.
These are the “poor man’s” squid in Greece and I am ashamed to admit I have never tasted them.
Apparently it is legal to fish the small ones.
Sfyrida. One of the best fishes of the Aegean!
Scorpina. This rockfish makes a delicious soup.
Galeos. This is a relative of the shark.
Bakaliaros. In Greek the name of this fish is “cod”. And it is caught in the Aegean.
Bakaliaros – detail
Barbouni. The all time classics, – red mullets - they are fried, as they are very small for the grill.
Loutsos. A very tasty white fish.
This is a picture from a previous visit, but I like it and the hall hasn’t changed since it was taken.
Πέμπτη, 28 Αυγούστου, 2008
One of the signs of freshness in the squid is the light grey - brown colour of its skin. When it starts turning rosy the freshness is gone.
Σάββατο, 23 Αυγούστου, 2008
I have never tasted this soft crab, but it looked so delicious that I was ready to buy it, eventhough I had no place to go and cook it. I tried to find it in the restaurants or trattorias without success.
I would not like to attempt to trranslate “moscardino” into english, lets just say it is a small octopus like polipus.
The buyers in Venice know their stuff and they cannot be fooled. This in my view is one of the basic reasons that the quality of the products on offer is so high.
The building that houses the market has beautiful arches that are fully “clothed” and create a more fresh atmosphere inside.
I cought this sellet at a moment of rest, while she was munching some fruit.
Κυριακή, 17 Αυγούστου, 2008
It was a hot day in August when I decided to visit the fish market in Venice, to start the day the right way: with the flavours of the sea and the voices of the buyers and sellers in this beautiful city. One of the best things in a market in the Mediterranean is that people make a show of it. It is true street theater. And every day it is played with variations.
And being in Venice, names have artistic meaning. Like our Bronzino, who painted the beautiful Allegory with Venus and Cupid (National Gallery, London) and is not only a tasty fish!
I absolutely love octopus! And always check its price. Here we have the freshest octopus for a price that is almost half of I would have paid in my home town, Athens, for an almost definitely an inferior product.
The little octopi are unbelievably tasty! And they need no cleaning aprt from removing the sacket with the ink! They must be boiled intact and served with olive oil, coarse sea salt and a bit of lemon. This is a ticket to heaven.
I lke fresh prawn and shrimp raw, without any cooking! And the best test before you buy them is have one for test.