Name - Origin
Salted fish.
Additional information and bibliography
‘Τάριχος’ (tárihos) is mentioned by Klearchos Soleas (4th-3rd c. BC) in his work “Περί γρίφων’”(on riddles) among other foods. The passage is quoted by Athenaeus (2nd-3rd c. AD) in his work ‘Dipnosophistae’.
Athenaeus, Dipnosophistae 14.648f-649a in: Gulick, C.B. translation (1980) Athenaeus-The Deipnosophists, Loeb Classical Library vol.6. Cambridge: Harvard University Press, 504-505.
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
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.