Known as lavraki in Greek, a silver fish with a slender body, weighing up to 7.5 kilos. Its flesh is considered particularly tasty and even a delicacy, particularly when it comes from clean, salty ocean waters. It should be eaten very fresh and can be grilled or steamed in parchment paper.
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[12]Links
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[6] https://www.gourmed.net/en/glossary/scorpion-fish
[7] https://www.gourmed.net/en/glossary/sea-urchin
[8] https://www.gourmed.net/en/recipes/easy-do/crab-salad
[9] https://www.gourmed.net/en/recipes/meatseafood-paella
[10] https://www.gourmed.net/en/recipes/all/croatian-chocolate-torte-bajadera-squares-bajadera-snite
[11] https://www.gourmed.net/en/recipes/all-recipes/stuffed-zucchini-shrimps-and-egglemon-sauce
[12] https://www.gourmed.net/en/recipes/bridal-saragli-thrace
