flipTarichos, salted fish from the Aegean coasts
Tarichos, salted fish from the Aegean coasts
Why this dish? Archilochus lives between Paros and the Thracian colonies, where the sea is generous. Fish abounds, but without ice: it is salted to last the crossing and the campaign. Tarichos is the opson of the sailor and soldier who does not know when he will eat fresh.
Fish preserved in salt, desalted then served in thin slices with oil and onion. Salty, deep, slightly fermented: it is the concentrated taste of the Aegean Sea, made to last and to enhance the maza.
The sea gives us, but it keeps nothing: what we catch today stinks tomorrow. So we bury it in salt, and the fish waits for us for moons. You rinse it, you open it into fine strips, a little oil, a crushed onion, and it is ready on the barley. A wise soldier carries salted fish: hunger does not wait for the tide.
- •Small oily fish (mackerel, tuna, sardine) — what the net takes (main ingredient)
- •Sea salt — in abundance (preservation)
- •Olive oil — a drizzle (serving)
- •Onion — one (garnish)
Tarichos, salted fish from the Aegean coasts
Fish preserved in salt, desalted then served in thin slices with oil and onion. Salty, deep, slightly fermented: it is the concentrated taste of the Aegean Sea, made to last and to enhance the maza.
Why this dish? Archilochus lives between Paros and the Thracian colonies, where the sea is generous. Fish abounds, but without ice: it is salted to last the crossing and the campaign. Tarichos is the opson of the sailor and soldier who does not know when he will eat fresh.
The sea gives us, but it keeps nothing: what we catch today stinks tomorrow. So we bury it in salt, and the fish waits for us for moons. You rinse it, you open it into fine strips, a little oil, a crushed onion, and it is ready on the barley. A wise soldier carries salted fish: hunger does not wait for the tide.
Ingredients (period version)
- Small oily fish (mackerel, tuna, sardine) — what the net takes (main ingredient)
- Sea salt — in abundance (preservation)
- Olive oil — a drizzle (serving)
- Onion — one (garnish)
Ingredients
- Very fresh mackerel or sardine fillets — 4 fillets (main ingredient)
- Coarse sea salt — 500 g (for covering) (preservation)
- Extra virgin olive oil — 3 tbsp (serving)
- Sweet onion, thinly sliced — 1/2 (garnish)
- Wine vinegar (optional) — 1 tbsp (desalting and freshness)
Method
- Place the fillets skin-side down on a bed of coarse salt, cover them completely with salt.
- Refrigerate for 24 to 36 hours, until the flesh firms up.
- Rinse thoroughly, then desalt in cold water for 1 to 2 hours (change the water once).
- Pat dry, cut into thin strips.
- Serve drizzled with oil, sprinkled with sliced onion, optionally a few drops of vinegar, with the maza.
How it was made : Lacking refrigeration, salting and drying were the main techniques for preserving fish in Greece. Tarichos (salted fish) was a common trade item throughout the Aegean basin and a modest but appreciated opson that enhanced the cereal base.
The contemporary twist : Dressed in thin strips on the barley flatbread, "Aegean tartine" style, with a drizzle of thyme-infused oil.
Archilochus · Charactorium
