Since, the 1950’s Vastardelis family, have been dedicated to
fishing at the fisherman village of Fanari, located at the North of the
Thracian Sea. Since then it has been a great tradition to the family to
do the smoking of fishes. Smoking, at that time, was taking place in
special rooms inside the family house. This experience was incorporated
by the head of the family, Petros Vastardlis, and he gradually developed
an integrated modern plant, creating a wide range of high quality
exceptional smoked fish using only traditional methods with no
All secrets of the recipes and also the
art of preparing the fishes were passed on to his
son Alexandros Vastardelis. He furtherly developed
the facilities of the company into a modern plant,
combining traditionally built ovens with the modern
technologies in order to enlarge his smoked fish
sales range. He serves to his clients not only the
great products of the past generations of the family,
but also brand new unique products in smoked fish
market in Greece and around the Globe.
Flake mackerel "TO FANARI" into chunks and set asisde.
Crack eggs into a bowl, add creme fraiche, salt and pepper and beat until smooth.
Toast your bread.
Melt butter in medium-heated frying pan. Pour in eggs, and very gently with a spatular or wooden spoon stir mixture around for a minute or two until eggs are scrambled. Remove from the heat while eggs are still a little runny, they will continue to cook in the pan shortly after. Scrambled eggs are best when soft and fluffy, not rubbery and overcooked.
Butter your toast, top with creamy eggs, flaked mackerel "TO FANARI", chopped chives and a little melted butter.