Σκάροι. Πηγή: Duncan Hull, https://www.flickr.com/photos/dullhunk/9706314577
Parrotfish was abundant on the northern coast of Cyprus. In Rizokarpaso, the parrotfish was cooked in a particular way: simmering in olive oil, onion and fresh tomato.
Name - Recipe
Σκάροι γιαχνί στην κατσαρόλα.
1 kg parrotfish
1 onion
2 potatoes (optional)
1 tbsp parsley, chopped
2 tomatoes
Olive oil
Salt, pepper
Cut the onion into thin rings. Grate the tomatoes. In a pot with a wide bottom. sauté the onion with the olive oil. Fry the parrotfish separately. Place the fish over the onion slices, pour the tomatoes, a little olive oil, salt and pepper and chopped parsley over them and let them simmer until the sauce is set.
If adding potatoes, slice them and place them over the cooked onions and a glass of water and simmer for 15 minutes. When the potatoes are slightly tender, add the parrotfish uncooked, add salt, the tomatoes, some parsley and a little water if needed. Allow to simmer with the lid off for 20 minutes without stirring so as not to break the fish. Serve with freshly ground pepper. In general, the success of the dish lies in simmering in very low temperature. (Publication permission from: http://www.rizokarpason.com/ sintages1.htm)
Sautéing.
Simmering.
The best time to cook parrotfish or eat in a restaurant is during the fishing season, from June to September. And a tip from a local of Rizokarpaso: always clean and wash fresh fish (the fish that you catch) in sea water. not in fresh water
Additional information and bibliography
The parrotfish is the only fish of its size that can be eaten uncleaned. The entrails of the parrotfish have an amazingly rich flavour. But whichever way you cook them, you must remove the bile, a long green membrane that gives the entrails and often the flesh of the fish a bitter taste. If you don't want to eat the entrails, of course, just remove them, but after the fish is cooked.
The parrotfish thrives on the northern coast of Cyprus because of the more abundant vegetation on the seabed of the northern coasts.
"Rizokarpason" publications (2010). Rizokarpason recipes. Retrieved from: http://www.rizokarpason.com/sintages1.htm
Stalo Lazarou
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