SMOKED MACKEREL FILLET

SMOKED MACKEREL SLICE

LAKERDA FROM MACKEREL

STRIPE SMOKED MACKEREL SALAD

SMOKED HERRING FILLET

OUZOMEZES

SMOKED SARDINE

SMOKED COD FILLET

ANCHOVIES FILLET

ANCHOVIES FILLET MARINATED

TUNA SKIPJACK FILLET

SEAFOOD PASTIRMA

MUSSELS WITH OREGANO

CRAB ROLLS BOILD

BOILED OCTOPUS

BOILED OCTOPUS SALAD

SEAFOOD MIX

SMOKED MUSSELS

SMOKED SHRIMP

SMOKED BABY SHRIMP

SMOKED HERRING IN A BOX

Whole Golden smoked Herring | Bulk in Wooden box

Whole Smoked Mackerel

Smoked Mackerel fillet

Smoked Mackerel fillet 1kg

Whole Smoked Herring

Whole Smoked Mullet

Smoked Salmon fillet

ASIAN ROLLS WITH CRAB & NOODLES

08/06/2018

INGREDIENTS:

200gr rice noodles,
5ml sesame oil,
1 hot chili pepper,
16 sheets of rice (22cm diameter),
5gr thai sauce,
10gr chilli sauce (sweet chilli sauce),
300gr Grab Rolls "FANARI" ,
1/4 pcs cucumber (medium),
50gr onions fresh (whole),
1 pc garlic,
10gr coriander,
50gr ginger,
5gr mint

PROCEDURE:

Boil the rice noodles according to the instructions of the package. Drain and cool down the boiled noodles under cold water.

In a large bowl, mix the chopped onions, grated ginger, sliced garlic, chopped hot chili pepper, coriander and mint. Add the cucumber cut into small and thin julienne, chopped crab rolls, sesame oil and the sauces. Then, add the rice noodles, mix well all the ingredients and leave the mixture for 10 minutes to rest.

Finally, transfer the mixture to a big plate and serve among with the rice sheets. Each person puts crab mixture on a rice sheet and rolls it or leaves it open.

Bon Appetit!!!!

APPETIZERS WITH ANCHOVY MARINATED WITH TOASTED BREAD ROLLS

15/05/2018

INGREDIENTS

1 loaf bread,
1 cup greek cheese "mizithra" ,
4-5 sun-dried tomatoes finely chopped,
fillets of marinated anchovies "FANARI",
dry thyme,
1 cup eggplant salad,
olives,
1 cup capparis*
pepper

PROCEDURE

Cut the loaf into 12-14 rolls and toast them on the grill until they get a light golden brown colour.

Mix the cheese "mizithra" with the sun-dried tomatoes and pepper and spread with the mixture the hald rolls of the loaf.

Put on top of each of the rolls an anchovy fillet and sprinkle some thyme.

Spead the other half rolls of the loaf with the eggplant salad and put on them some capparis* among with an olive cutted in half without the kernel.

*for the capparis: Saute the capparis in oil and add some granted tomato, oregano, pepper and leave until the sauce is been tied. The capparis we use should be salted and rinsed.

Fanari