Fanari

Brand new unique products in smoked fish market in Greece and around the Globe.

SMOKED MACKEREL FILLET

SMOKED MACKEREL SLICE

LAKERDA FROM MACKEREL

STRIPE SMOKED MACKEREL SALAD

SMOKED HERRING FILLET

OUZOMEZES

SMOKED SARDINE

SMOKED COD FILLET

ANCHOVIES FILLET

ANCHOVIES FILLET MARINATED

TUNA SKIPJACK FILLET

SEAFOOD PASTIRMA

MUSSELS WITH OREGANO

CRAB ROLLS BOILD

BOILED OCTOPUS

BOILED OCTOPUS SALAD

SEAFOOD MIX

SMOKED MUSSELS

SMOKED SHRIMP

SMOKED BABY SHRIMP

SMOKED MULLET LYKOURINOS

WHOLE SMOKED HERRING

SMOKED MACKEREL FILLET

SMOKED OCTOPUS

SMOKED MACKEREL FILLET

WHOLE SMOKED MACKEREL

SMOKED HERRING IN A BOX

29/03/2018

OPEN-FACE SMOKED-MACKEREL 'TO FANARI' SANDWICHES

27/08/2018

Ingredients:

  • 1 large head of garlic, halved crosswise
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 9 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise
  • small arugula leaves, for garnish
  • 3 smoked mackerel fillets fillet 'TO FANARI' broken into 6 pieces, about 3/4 pound skin removed and each
  • 12 small red onion, thinly sliced
  • 2 medium tomatoes, halved and thinly sliced

Directions

  •  Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
  •  Meanwhile, light a grill. Brush the bread slices on 1 side with 2 tablespoons of the oil. Grill over high heat until lightly charred, about 1 minute per side.
  •  Squeeze the roasted garlic into a bowl and mash with a fork. Stir in the remaining 2 tablespoons of oil and season with salt.
  •  Spread the roasted-garlic puree on the grilled bread and arrange a few arugula leaves on top. Top with the smoked mackerel fillet 'TO FANARI' and onion and tomato slices and serve.

Bon Appetit!!!

SALAD WITH LAKERDA SKIPJACK

26/06/2018

INGREDIENTS FOR THE SALAD:

  • 2 slices of lakerda skipjack "TO FANARI",
  • 140gr. pumpkin cut into thin slices,
  • 30gr. extra virgin olive oil,
  • 200gr. avocado cut into small cubes,
  • 1/2 finely chopped onion,
  • 1 fresh onion,
  • juice from a lemon,
  • 6-7 cherry tomatoes,
  • salt and
  • pepper

INGREDIENTS FOR VINAIGRETTE:

  • 30gr. chopped ginger,
  • 50gr. worcestershinre sause,
  • 30gr. mustard,
  • 40gr. lemon juice,
  • 250 sunflower oil,
  • 20gr. finely chopped onion,
  • black pepper fresly ground and
  • 20gr. finely chopped parsley

PROCEDURE:

Boil the pumpkin slightly and cool.Mix the salad ingredients and put it in a beautiful plate. Mix the dressing ingredients and beat them until they are unified. Finally put the 2 slice of lakerda skipjack "TO FANARI" over the salad and....

BON APPETIT!!!

 

Contact Us

Fanari, Rdopi, 69100
GREECE

phone: +30 25350 312000
e-mail: info@fanarifish.com