«Οξύρρυγχος» Πηγή: https://en.wikipedia.org/wiki/Acipenser_oxyrinchus#/media/File:Acipenser_oxyrhynchus.jpg
Ancient name for a fish, which identifies with sturgeon. According to Sopatros of Paphos, antakaios was consumed salted.
Name - Origin
Henry George Liddell and Robert Scott identify the species "Antakeos" with a sturgeon species (Liddell and Scott 1996, entry ἀντακαῖος,ο, 149).
This fish was consumed salted (see Supplementary Information).
Functional and symbolic role
Sopatros of Paphos, a writer of Cypriot origin, refers to the consumption of antakeos without, however, focusing on details that would indicate the importance of this particular species for the local diet on the island. In general, fish remains have been found in almost all excavated archaeological sites on the island.
Additional information and bibliography
"Antakeos" is mentioned by Sopatros of Paphos (4th c. BC) in his play «Μυστάκου θητίον». Excerpts are recorded by Athenaeus (2nd-3rd century AD) in his work 'Dipnosophysts' (Athenaeus 1987, 54, KEIM.1).
Excerpt: "He took a sturgeon, which the great Danube feeds to Scythes, semi-salted pleasure" Sopatros of Paphos «Μυστάκου θητίον» in: Athenaeus, Deipnosophists 3.119a (Hadjiioannou 1975, 30-31).
Athenaeus, The Deipnosophists, Loeb Classical Library, τ. 2, Gulick C. B. (translation) (1987), Harvard University Press, Cambridge.
Liddell H. G. and Scott R. (1996), A Greek-English Lexicon, Clarendon Press, Oxford.
Hadjioannou C. (1975), Η Αρχαία Κύπρος εις τας Ελληνικάς Πηγάς, vol. Α΄-Στ΄, Edition of the Archbishopric of Cyprus, Nicosia.
Natasa Charalambous, Argyro Xenophontos
ΚΕΙΜ.1
Foods
Ašshélin - eel
The locals of Kythrea would skin and cut the eels into small pieces, salt them and put them in sterko (dry) wine for one to two days. In the same area they also used to grill or fry them.
Traditional Recipes
Fish fillet with a crust
Fish fillet with a crust made of barley rusks, caper stems, lemon zest, salt and pepper, grilled with various herbs and wine. Healthy traditional ingredients combined in a contemporary recipe.
Traditional Recipes
Fish savoro
Savoro is a sauce made of vinegar, flour, oil and garlic, in which Cypriots used to preserve fish in the days when there were no refrigerators. Fish would be preserved in this sauce for about a week.
Foods
Fishing and fish dishes
In recent years, in Cyprus, fish was served as follows: oftá (chargrilled), fried, hoglastá (boiled), savóro (marinated), plakí (in the oven) and yahní (in tomato sauce).
Foods
Mendisios (kefalos tis Mendis)
Reference is made to the mullet of Mendi by the Cypriot writer Sopater of Paphos.
Traditional Recipes
Parrotfish yahní
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.
Foods
Pestropha Troodous - Troodos trout
Troodos trout (Oncorhynchus mykiss) is a fresh-water fish, produced in hatcheries on the Troodos mountains range.
Traditional Recipes
Stuffed pork fillet with commandaria sauce
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine…