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What is your favorite type of Greek fish?

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seleanor

seleanor

Active member
There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
 
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seleanor said:
There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
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I like Atherina!!!! It's so tasty
 
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Branzino is lavraki (Λαβράκι) which translates to bass.

Tsipoura is my favorite
 
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seleanor said:
There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
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I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
 
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Hash said:
I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
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Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
 
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paharo45 said:
Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
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Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! ???!
 
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Hash said:
Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! ???!
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Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
 
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mastichas09 said:
Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
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Raw onions, garlic,wine....the way to go!!!.!???... Kalley Mera..!
 
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Bakaliaro (salt cod) is something that I don't see much anymore, but it used to be a way for us to eat seafood without needing to find the fresh catches. I would love to have some again!

www.greekboston.com

Salted Fish is a Traditional Greek Food

It's a common practice to use salted fish such as anchovies and cod in certain Greek dishes.
www.greekboston.com www.greekboston.com
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
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