A manual for the correct aging & handling of fish

Introductory note by the author

To catch a fish requires much effort. It’s not easy at all, and, of course, there’s no certainty that it will be found, in the first place. As a result, good-quality fish, whenever and wherever it’s found, should be paid for accordingly and at the right price.

When one seeks the best-quality primary ingredients to work with, on every level, one should not ponder much on the price and cost of the product, but in what condition it is with regards to quality, and in what condition it reaches the handler’s hands.

When a good-quality fish has been caught in the appropriate season, in the right way, without having suffered at the hands of the fisher, so that it reaches us quickly and is preserved in the right way, then, not only should we not consider its price, but we should actually aim to encourage everyone involved in the process of its catching to continue their good work.

Would you like to taste aged fish by the hands of Marinos Souranis? Visit Marathia tavern: