|
|
Post by Kinygos on Oct 6, 2011 20:45:51 GMT
I would never have believed what a hit my smoked tuna would be with the Halkidians! I think smoking fish is a Northern European thing. Greeks generally salt fish. My method (see elswhere*) seems to have got them all excited! * halkivisiting.proboards.com/index.cgi?board=food&action=display&thread=563Incidentally I've ended up smoking them all flat on the trays for safety! It worked OK. I managed 16 at one time (6 for a local guy), but 12 is enough. |
|
|
|
Post by Kinygos on Oct 17, 2011 15:57:36 GMT
I am nearly out of oak blocks, but in the American DIY supermarket I found blocks of hickory and Mesquite. I have just done three little tunny with Hickory and they are fine. Anybody know about mesquite smoked food?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 17, 2011 16:23:47 GMT
I love it. Have it Florida when available.
|
|
|
|
Post by lordlucan on Apr 13, 2012 20:32:40 GMT
That was the tastiest smoked fish I've ever had. Can we have some more this year - pretty please?!!  |
|
|
|
Post by Kinygos on Apr 13, 2012 22:36:37 GMT
Yours was done with Hickory, I have not tried the Mesquite yet. Chalkibert is supplying Alder. This is an old traditional wood which fell out of fashion in favour of oak.
Subject to the fish turning up this year I shall be doing a lot more. I need the smaller ones (1Kg). I do not feel comfortable trying the big ones as I doubt that the curing and smoke would penetrate the fish sufficiently.
I am going to try supplying the mezze bar this year to see what they think of them!
|
|
|
|
Post by Di on Apr 14, 2012 18:50:55 GMT
which one's the mezze bar?
|
|
|
|
Post by Kinygos on Apr 15, 2012 8:02:24 GMT
which one's the mezze bar? It's the one that used to be Musses; at the far Western end. Now Kai F'tais. I think a double entendre meatballs/it doesn't matter. No doubt I will be helped out with that if I've got it wrong!  I like the "Sea food diet" - "see food" and eat it! If you haven't been there, do so, it is excellent! Unlike the ones in my home village, the portions are managable for one. |
|
|
|
Post by Di on Apr 15, 2012 12:11:29 GMT
Will give it a try in May ;D sounds interesting. I think last time we were there (2 years ago) it had just re-opened as a small bar.
|
|
|
|
Post by carol on Apr 15, 2012 16:52:04 GMT
Give it a go Di the food was lovely and a bit of a change if you know what I mean  Very friendly owners as well. |
|
|
|
Post by Di on Apr 16, 2012 13:16:56 GMT
Will deffo give it a go ;D (Apparently kai ftais means "it's your fault"  ) |
|
|
|
Post by janeandtony on Apr 16, 2012 18:46:31 GMT
Yes thats what we were told Di and we agree it is a lovely place and lovely owners ;D ;D
|
|
|
|
Post by janeandtony on Apr 16, 2012 18:57:41 GMT
.........and of course excellent food  |
|
|
|
Post by geedee on Apr 17, 2012 12:25:13 GMT
Mmmmm.... smoked tuna as well as chicken livers....can't wait! My mouth is watering already!!
|
|
|
|
Post by Kinygos on Apr 17, 2012 12:48:08 GMT
First catch your tuna of the appropriate type (spotties) and size (small); then smoke it; then convince the bar to take it! A few steps to go through, but should be OK! This year could be the year of the dorado, or jack, and not tuna. Also these guys at Kai F'tais couldn't believe I was giving away tuna steaks last year. When they understood, they did take them! Word on the street mad Englishman gives away fish! |
|
Very friendly owners as well.
