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Meze for ouzo


  1. Slice the mackerel from the back towards the abdomen and remove the spine.

  2. The head can be removed or left on.

  3. Season it with coarse salt and add a little oregano and pepper.

  4. Fasten it with a straw / stick and hang it in the sun for at least 5 hours.

  5. Bake on the coals. About 3 minutes on each side over high heat.

  6. Remove the head if not already done so and split it in two

  7. Add oregano and on one half add lemon with olive oil and parsley and on the other half good quality vinegar.



Coarse sea salt

black pepper


vinegar or lemon

olive oil

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