Fish
Kythera Island Fish Soup
Serves/Yields: 4 - 6 persons
Difficulty: High
Season: All seasons
Greek: Psarosoupa apo ta Kithira
(as is traditionally made by fishermen while at sea). Submitted by Alex Kriezis, who served his military service in the island of Kythera and is very familiar with the local cuisine.
Bianco Fish from Corfu
Serves/Yields: 4 persons
Season: All seasons
Greek: Bianco apo ti Kerkyra
This is traditional recipe from Corfu island
Fried alevin
Serves/Yields: 4 persons
Season: Spring/Summer/Autumn/Winter
Greek: Marides tiganites
Alevin is small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need cleaning at all, you just eat it as a whole with its head and bone. In Greece this dish is usually served as an appetizer.
Marinated little fish (2)
Difficulty: Medium
Season: All seasons
Greek: Marinarismenos gavros
Use any small fish for this recipe (gavros, papalina e.t.c)
Baked Chub mackerel with tomato and garlic
Serves/Yields: 4 - 6 persons
Difficulty: Medium
Season: Summer
Greek: Kolios sto fourno me domata kai skordo
Fried cuttlefish
Serves/Yields: 4 persons
Season: Autumn/Winter/Spring
Greek: Soupies tiganites
Although placed in the seafood section, this is an appetizer plate as well. For this reason we do not specify the amount of cuttlefish to fry. You can fry as much as you wish. Around 1 kg of fresh cuttlefish is enough for an appetizer plate for 4 persons.
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