Description
A tasty fish with few bones to pick off, many Greeks enjoy peschandritsa baked in the oven with tomato and herbs. Some chefs also fry the tails of smaller animals for an alternative meze, and boil the heads of larger ones for fish soup.
Aegean Sea Monkfish tails
A tasty fish with few bones to pick off, many Greeks enjoy peschandritsa baked in the oven with tomato and herbs. Some chefs also fry the tails of smaller animals for an alternative meze, and boil the heads of larger ones for fish soup.
