What is to us the French fries, that is in Greece the salted fish gavros. It is served everywhere as a salad or meze, and everyone has their “secret” way of preparation and seasonings. Have you tried this specialty and how did you like it?

What is gavros?

The fish gavros is anchovy . Their Latin name is Engraulis encrasicolus.

Compared to sardines, which are usually thicker, gavros is characterized by its slim, elongated body. It is abundant in Greek seas, as well as in all fish markets. One of the tastiest fish of this kind can be found in the Kaloni Bay on Lesbos.

These small blue fish are usually prepared fried, but a special delicacy is salted or marinated.

Anchovy is rich in omega-3 fatty acids and also contains phosphorus and proteins.
Its taste is unique, whether grilled or salted, and pairs perfectly with a cold appetizer or white wine.

Most of the caught fish is processed into various products by local canneries that can be found in the appropriate sections of supermarkets.

If you like fish, it is worth trying every kind.

Anchovy is a fish that can be found in marinated form on tables throughout Greece and we recommend trying this specialty during your vacation.
It is usually served as a meze with a drink or appetizer.

How to recognize fresh anchovy - gavros?

If you plan to buy fresh gavros from local fishermen or fish markets during your vacation, here is how you can recognize if the fish is fresh.

  • Eyes: They should be shiny.
  • Skin: Tight and smooth, with alternating colors; slides under your fingers.
  • Scales: Shiny and adhere to the skin, difficult to peel off.
  • Flesh: Crispy, shiny, elastic, and firmly attached to the bones.
  • Smell: It should have a sea smell.

Two recipes for anchovy that you can make during your vacation in Greece

If you want to try your hand at making traditional Greek sushi - i.e. salting gavros and enjoying the charms of fresh fish, below you will find two recipes.

Recipe for salted gavros:

Ingredients needed:
1 kg gavros
Coarse salt
Seasoning (e.g. oregano)

Preparation:

  • Clean the fish - remove the head and guts, then rinse it under a stream of water and dry it well.
  • Place a layer of coarse salt at the bottom of a deep container, without gaps, and arrange the sardines in a single layer. Add seasoning as desired.
  • Cover with a layer of salt about half a finger thick and repeat the process with the next layer of sardines. Finish with a layer of salt on top.
  • Leave the sardines in salt for 2 days to “cook”.
  • Then rinse them and drizzle with olive oil.

Gavros Marinatos - Marinated Anchovy

Gavros marinatos is a very popular Greek specialty that is simple to prepare and delicious as a meze or salad addition. You can try it throughout Greece.

Ingredients:

  • 500 g fresh gavros (anchovies)
  • Coarse salt (for initial marination)
  • 1 cup freshly squeezed lemon juice
  • 1 cup white wine vinegar
  • 1⁄2 cup olive oil
  • 2-3 cloves of garlic, thinly sliced
  • Fresh parsley, finely chopped
  • Fresh celery leaves, finely chopped (optional)
  • Fresh oregano or dried oregano (optional)
  • Finely chopped red pepper (optional) or
  • one hot pepper for a spicy taste

Preparation of the fish:

  • Clean the gavros by removing the head and guts.
  • Carefully separate the spine to obtain fillets.
  • Rinse the fillets well with cold water, then dry them with a kitchen towel.

Salting:

  • Arrange the fillets in a container, sprinkling them with coarse salt.
  • Leave them for 3 hours.
  • The fish is salted when its interior turns white, faded from salt. Depending on the type of salt used, the best sign that the fish is “cooked” is when its interior turns pale white.

Marinating in lemon and vinegar:

  • After the fish has been salted, rinse the fillets to remove excess salt and place them in a clean container.
  • Pour lemon juice and vinegar over them, making sure the liquid completely covers the fillets.
  • Leave to marinate for 2-3 hours (or up to 6 hours for a stronger flavor) in the refrigerator.

Seasoning and serving:

  • When marinating is done, drain the liquid and transfer the fillets to a jar or container.
  • Add olive oil, chopped garlic, parsley, peppers (sweet and/or hot as desired) oregano, salt, and pepper to taste.
  • Gently mix to evenly coat the fillets with the seasonings.
  • Alternatively, you can layer fillets and vegetables and seasonings, sprinkling with olive oil and adding the next layer until you run out of ingredients. Whichever method you use, it is important that the ingredients are immersed in oil.

Storage:

  • Marinated gavros is ready to serve immediately, but it can also be stored in the refrigerator in olive oil for several days.

In Greece, marinated gavros will be served to you as an appetizer or meze, usually with a slice of fresh bread, olives, and cold white wine or ouzo.
Enjoy!

We are always here to help you explore Greece! Follow us for the latest information, useful tips and authentic experiences to spend an unforgettable vacation in Greece!

We offer over 3,000 accommodations. Choose the right one for you and your family HERE.

Follow us on social networks where we regularly share exclusive offers, discounts and special arrangements for vacations in Greece as well as information, advice and useful news.

Facebook:Nikana.gr
Instagram: @nikana.gr
Tiktok: nikana.gr
Facebook grupa: Live from Greece
YouTube kanal @NikanaTravel
Write to us at e-mail: nikana@nikana.gr
 
Our site nikana.gr is the leading source of information about Greece.