Different Fish today - Striped Seabream " Mourmoura"

[cyprusmax47]

Was wondering which Fish I should order today but when I arrived the decision was easy after I saw the nice striped Seabream, called "Mourmoura" locally. As this one was a bit too small for me (pig) there was another one of the White Bream "Scathari" which I enjoyed a couple of weeks ago.


The usual starters: Village salad, toasted bread, tahini, olives and of course the table in the corner close to the Sea.


The salad was ever so tasty with a lot of garlic of course...


Then the first fish arrived ( Mourmoura) plenty of sea salt flakes on top...


After that I was ready for the Scathari...


I refused to have the usual dessert Mahalepi, fruits etc as there was only space for a metrio in my stomach.
Restaurant is still not crowded - I was worrying before....perhaps next week to avoid?


Max

[PaphosAL]

As usual, it all looks yummy scrumptious, Max! But aren't you overdoing it a bit on your salt intake?

I've read somewhere a while back that garlic grown in northern Europe is best, in terms of taste, strength and pungency. And the further south it is grown, the weaker it's flavour becomes. What is your opinion on this, please?

You could have taken your complimentary dessert home with you to enjoy later, LOL!

Yia mas! AL

[Houdinibun]

Looks great Max, I know how much you love your garlic! x

[cyprusmax47]

As usual, it all looks yummy scrumptious, Max! But aren't you overdoing it a bit on your salt intake?

I've read somewhere a while back that garlic grown in northern Europe is best, in terms of taste, strength and pungency. And the further south it is grown, the weaker it's flavour becomes. What is your opinion on this, please?

You could have taken your complimentary dessert home with you to enjoy later, LOL!

Yia mas! AL

Most of this healthy salt remains on the plate. On the other hand it is important that your salt intake is ca 6 gr/day, specially in Cyprus Weather conditions were you loose a lot of minerals through sweat. Except Saturday lunch I always cook at home, never ready food which can contain a lot of salt. Packed cut meat which I occasionally consume, like Chicken Filet, Parma Ham, or German Sausages I eat only in small quantities controlling the label how much salt they contain. Doing so I believe that my every days salt intake is much less than the recommended 6 grams. (full tsp.) So I am not too much concerned about the salt on a Saturday. (and the body can absorb the fish proteins better with salt)

I try to get garlic from Greece and avoid the Chinese one. The problem is always the smell which is not pleasant for other people if they are not using garlic, but the next day I think it is OK. I don't know anything about garlic from northern Europe, but realized that the wild one which is growing in my garden is much milder and less smelly.. and I have always strong German Eucalyptus Sweets in my pocket...

My "dessert" at home was a couple of nice Scotch and a strong ristretto, no need for Mahalepi and publishing the above post.

Max

[Dominic]

I see there was a swimmer too!

[daveg]

Women don't perspire, apparently, they " glow" so I'm told

[Royal]

Horses sweat, men perspire and ladies glow...

[Royal]

Happy to be corrected

On the Brexit issues?

[PaphosAL]

@Dominic: I hope Max's OP here jogs your memory on a certain idea that I suggested recently...

Cheers- AL