Συντηρημένες σαρδέλες σε ξηρή άλμη© Β. Γιάγκου
Name - Origin
Ψάρια συντηρημένα σε άλμη. Salted fish.
All tinned fish was called koutotsártello (kouti+sardella = tin+sardine), regardless of the type of fish they contained (Xioutas, 1978)
Fish was preserved in brine or in dry brine.
Functional and symbolic role
The consumption of fish preserved in brine was widespread; usually such fish would be bonito or mackerel which the locals would generally call ‘barrel fish’. The inhabitants of the island used to consume fish preserved in dry brine as well, such as eel, sardines, herring and anchovies. Cypriots used to and still do consume tinned fish as an accompaniment to legumes (Xioutas, 1978).
Additional information and bibliography
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων. Publications of the Centre for Scientific Research, XXXVIII, Nicosia
Demetra Demetriou
Foods
Antakeos - sturgeon
Ancient name for a fish, which identifies with sturgeon. According to Sopatros of Paphos, antakaios was consumed salted.
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
Cuttlefish in wine
It is important that the cuttlefish is fresh, local and uncleaned. They should not be washed, so as to retain the taste of the sea and their ink. They are served with pilaf rice. The recipe comes…
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.
Traditional Recipes
Octopus in citrus - pilaf rice
Octopus is a favourite delicacy in Cypriot cuisine. In this contemporary recipe it is prepared in an innovative way, since it is combined with aromatic citrus fruit.
Traditional Recipes
Octopus in wine kathisto
In this local variation of the octopus in wine recipe, the olive oil, wine, vinegar, cumin, spices and various herbs blend together in a very tasty sauce that makes the octopus a special mezé.
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.
Traditional Recipes
Pastosyka - dried figs
In the past, dry white figs were called pastosyka, and dry dark coloured were called maxilles. Maxilles are produced in Paphos. The sweetest and tastiest are those of Lysos and Arodes (villages of…
Traditional Recipes
Sun-dried tomatoes
"Cut the tomatoes into slices, sprinkle them with salt and lay them out in the sun to dry." (Despina Kyriakou, Kyperounda)