Paphos Life

When I arrived at my favourite Fish Tavern Timi Beach there was not much fish from this day available as they had too strong wind the last 2 days.
On display were two kind of fish which I not really fancy: Fangri (Sea Bream but not from the farm) and Voppa ( Bogue ) highly recommended from the owner Georgos. He said to me that Voppa is one of HIS favorite. As it looked really very fresh and was just delivered from Latsi I ordered 2 of them and one nice size Fangri....

After I finished the nice village salad with some toasted bread and tahini Fish arrived and the portion was bigger than I thought






Must say the Voppa were really nice and juicy, as fish when it is very fresh and not overcooked is always excellent..



While I was waiting for my Mahaleppi and metriou cafe I had a little go with my new camera if it is any different to the old one



I think yes - the Beach in the background is at Mandria with a 60x Zoom (but not dead straight, sorry)


Max

Nice one thanks, Max! Apart from changing camera (which certainly looks sharper on 60x zoom, if you level it), have you changed from Kio to some other beer?

The only thing that worries me about eating fish cooked like yours. At the table, you first need to remove the head and tail, yes? Then do you gently slice it in half from the underside, open it, then begin a delicate filleting / bones removal exercise before actually eating the fish? Leaving only the skin and fins on the plate afterwards?

Intrigued- AL

That is a bloody good zoom quality Max.

PaphosAL wrote: ↑Sun Sep 03, 2017 6:41 pm have you changed from Kio to some other beer?

"Kio"
Is that a new brand of beer!!

Sorry, typo, Meant Keo, not Kio...

It looked like a different brand of beer to me, as the bottles of Keo beer in Max's photos usually have yellow labels. His latest one looks green, hence the question... AL

Great photos

Lunch looks wonderful Max ..........Al that's definitely Keo

Yellow on mine too.

PaphosAL wrote: ↑Sun Sep 03, 2017 8:18 pm

... as the bottles of Keo beer in Max's photos usually have yellow labels. His latest one looks green, hence the question...

The green bottles are on your avatar Al not on Max's pic lol

A.

Weird... Might be something to do with my new HDMI connection from Win7 graphics card to monitor? Even the beer in Max's glass has a green tinge to it on my screen, like algae in a swimming pool, LOL!

There's a bit of a 'Fish Eye' camera lens effect apparent to me in his first photo. Is it something to do with that, I wonder (ultra wide angle)?

Still interested in a reply from Max regarding all those bones in these fish he loves, though... It's one aspect of fresh grilled whole fish that I personally detest, tbh.

Cheers- AL

PaphosAL wrote: ↑Mon Sep 04, 2017 1:02 am

Still interested in a reply from Max regarding all those bones in these fish he loves, though... It's one aspect of fresh grilled whole fish that I personally detest, tbh.

Cheers- AL

As I already explained in another thread viewtopic.php?f=3&t=1954 I like to eat the Barbounia (Red Mullet) the old traditional way, holding head and tail in my hands and nibble the meat off the bone. First the one side and then turn the whole thing and eat the other side. Very simple. The only dangerous part are the fish bones on top of it (spinous dorsal fin) which I remove quickly with two fingers before start eating, that's all.
Important for me is the size of the fish. I don't like the big ones, you can see the size clicking the link above! Six to seven for one serving.

Concerning the bigger Fish: Cut the head and the tail off, remove with knife and fork the top fish bones (spinous dorsal fin), break off the other fins and start filleting the fish with one cut horizontal from head to tail. You eat the meat piece by piece until you reach the middle spine. Then turn the whole thing and finish the rest. If you like you can search for some meat in the cut off head, I also like to eat some of the crispy fin ends.

If you eat fish like that you will enjoy it. If you go more often for fish instead of meat you will get so much routine that it is just fun to eat, no headache.

Max

nholleran wrote: ↑Mon Sep 04, 2017 9:29 am Hi Max.
Looking to give it a try later this month when we come over, how to they price by the kilo.
Thanks Neil

Fresh Fish is not cheap in Paphos area. I can tell you only the price for Fish Mezze which is 23 Euro per person.(minimum 2) every fish they sell
has a different price per kg. I pay normally between 25 Euro and 35 Euro depending how large the serving is. But this is a fair amount of fish as one can see on all of my fish topics. It includes in Summer always 1 Keo, in Winter small bottle of Tsangarides white wine, further large bowl village salad, toast, tahini, olives, chips, dessert like Mahaleppi and fruits, coffee. I am glad that it is not more busy since I am posting my fish threads 6 month ago as I don't like crowded places.. That's why I never go on a Sunday there.

Max

PaphosAL wrote: ↑Mon Sep 04, 2017 1:02 am
Still interested in a reply from Max regarding all those bones in these fish he loves, though... It's one aspect of fresh grilled whole fish that I personally detest, tbh.

Cheers- AL

Can't be bothered to answer future questions, when there is no respond from people...

Max

cyprusmax47 wrote: ↑Tue Sep 05, 2017 5:24 pm

PaphosAL wrote: ↑Mon Sep 04, 2017 1:02 am
Still interested in a reply from Max regarding all those bones in these fish he loves, though... It's one aspect of fresh grilled whole fish that I personally detest, tbh.

Cheers- AL

Can't be bothered to answer future questions, when there is no respond from people...

Max

Thanks for explaining how you actually eat these fish, Max! I recall eating fresh water fish (Pike Perch- Zander) barbecued by the lakeside in Hungary many years ago, with bread and a cold beer. Delicious! You are correct- eating the fish with your fingers, there was no problem avoiding the bones, nor removing them!

Cheers- AL

Most of the fish we eat in Cyprus have no dangerous fish bones unlike freshwater fish specially pike, zander ( which are fish of prey) but also carp have dangerous bones which easily can get stuck in your throat. Nasty and only dangerous part are the fish bones on top of it (spinous dorsal fin) specially from the Red Mullet as they are very small. All my time in Cyprus I had only ONE incident with a fish bone stuck in my throat which came off eventually after a couple of hours from alone, and I eat fish 3 times a week since >35 years here.

Max