Crabfish
The γαβόψαρα is not a fish appetizer but the most famous tsipouro meze of Naoussa. It's about eggplants cooked in salt water with mustard.
The aubergines are cut into thin long and narrow pieces (so that their shape resembles a small fish, hence the name) and fried floured for 2-3 minutes in hot oil.
The years BC (before the fridge), the years when the seasons defined your meze, the people of Naoussa wanted to have the taste of fried eggplant for the whole year, accompanied by their tsipouro or ouzo. They kept the eggplant in brine and when they wanted to taste it, they salted and fried it. A meze theriaklidiko, crunchy on the outside and tender and juicy on the inside.
Today at Naoussa has been standardized by Diamantis estate, tagged "Traditional Crab Fish" and I consider it to be one of the ten best tsipouro appetizers in the country.
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