In a sea of well-known choices like sea bream, sea bass and mackerel, there are fish that are just as tasty, but often unjustifiably neglected. These are pagar and salpa – fish that have a special place on Mediterranean tables, but we are just discovering them in Serbia. All three arrive directly from Thessaloniki, from the fish markets, straight to Super Vero fish counters, fresh, fragrant and full of sea flavor.
Porgy – the king of baking in the oven
Porgy is recognizable by its pinkish-reddish color and a slight transition to silver towards the belly. Its flesh is white, firm and slightly sweet, so it is ideal for roasting in the oven, along with potatoes, olive oil, lemon and fresh herbs such as rosemary and thyme. Chefs of large kitchens often say that pagar is “a fish that never disappoints” because it is equally delicious when baked in salt and when grilled. The trick is not to overcook it – 25 minutes in the oven at 200°C will be enough to keep the meat juicy and soft.
Salpa – sea vegetarian with mild tones
Unlike pagar, salpa feeds on seaweed, which gives its meat a mild, slightly grassy tone and a distinctive smell of the sea. That’s why it goes best with citrus fruits and olive oil. It is most often prepared whole, on the grill, with a side dish of roasted peppers or arugula with lemon. Salpa is light, dietary and extremely rich in minerals and omega-3 acids – a fish that wins with its simplicity.
See the guide for easy preparation of these types of fish, filleting tricks and practical tips at the link.
Fresh sea fish at your fingertips
Whether you choose porgy or salpa, each of these fish carries the authentic spirit of the Mediterranean – the purity of the sea, the smell of olive oil and the simplicity of a good meal. Fresh fish from Thessaloniki arrives directly at Super Vero fish shops – because the best taste of the sea starts with top quality ingredients.
