Dish

Tsamarella

Greek Smoked Fish

Tsamarella is made by curing and smoking bonito fish, which is then sliced thinly and served with olive oil, lemon juice, and herbs. The fish has a smoky and salty flavor that pairs well with the tangy and fresh flavors of the olive oil and lemon juice. Tsamarella is a great source of protein and omega-3 fatty acids, but it is also high in sodium due to the curing process. It is best enjoyed in moderation as part of a balanced diet.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Appetizer

Origins and history

Tsamarella has been a part of Greek cuisine for centuries and is believed to have originated in the island of Crete. It was traditionally made by fishermen who would cure and smoke the bonito fish they caught to preserve it for later use.

Dietary considerations

Tsamarella is not suitable for people with high blood pressure or those on a low-sodium diet. It is also not recommended for pregnant women due to the risk of listeria.

Variations

There are many variations of Tsamarella, with some recipes calling for different herbs and spices to be added to the olive oil and lemon juice dressing. Some recipes also call for the fish to be marinated in vinegar before being cured and smoked.

Presentation and garnishing

Tsamarella is typically served on a platter with the fish arranged in a circular pattern. It is often garnished with fresh herbs such as parsley or dill, and lemon wedges are served on the side. The dish should be served at room temperature to allow the flavors to develop.

Tips & Tricks

To make Tsamarella, use high-quality bonito fish and be sure to slice it thinly for the best texture. The fish can be cured and smoked at home, but it is also readily available in Greek specialty stores and online. When serving, be sure to drizzle the olive oil and lemon juice dressing over the fish just before serving to prevent it from becoming too salty.

Side-dishes

Tsamarella is often served with bread and olive oil, but it can also be served with other meze dishes such as dolmades (stuffed grape leaves) and tzatziki (yogurt and cucumber dip).