>>1094021Yellow mackerels, lesser amberjacks and perch and other rock fish usually roasted on coals with oregano when ready splashed a bit with a mix of raw olive oil and lemon juice. Bigger fish like amberjacks or groupers boiled or steamed with potatoes thinly sliced leek and green onions. In the rare chance of tuna a bit of sashimi with soy sauce and lemon for the parts close to the anal fin and near the head and the rest filleted into steaks either roasted or shimmered on a pan with a little bit of olive oil.
