tsíro

Tsíro is a classic mezéde with a glass of ouzo. It’s any small, fatty smoked or more traditionally, a pickled and sun-dried fish, often makerel, or a small flounder or cod. You can also see τσιροσαλάτα (tsiposaláta), a salted fish.

When it’s time to eat, the sun-dried fish are placed in water for 20 minutes, to eliminate the excess salt, then seared on the fire, adding oil and vinegar, and maybe lemon, and served.

Alternatively, after it’s rehydrated, the tsíro can be placed in a jar of olive oil with a bit of vinegar and pepper and kept in the fridge for a long time, ready for when your ouzo-drinking pals pop over.