Name - Origin
The fish to which ‘saperda’ corresponds to is not identified.
s. saperda pl saperdes.
Functional and symbolic role
Fish remains have been found in almost all excavations in archaeological sites in Cyprus. In an extract from Lucian's work it seems that saperda as well as perch and onions were known items on the island (see Supplementary Info).
Additional information and bibliography
Excerpt from Lucian’s Dialogues of the Courtesans 14.320 (2nd century AD): ‘as we sailed from the Bosporus, I brought you onions from Cyprus and five saperdes and four perch’ (translation to Greek: Hadjioannou, 1975)
Lucian, Dialogues of the Courtesans 14.322 in: Macleod, M.D. translation (1992) Lucian-Dialogues of the Courtesans, Loeb Classical Library v.7. Cambridge: Harvard University Press, 456
Hadjioannou, K. (1975) Η Αρχαία Κύπρος εις τας Ελληνικάς Πηγάς, vol. B. Nicosia: Holy Archbishopric of Cypruspublications, 382-383.
Natassa Charalambous
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.
