A different set of scales

Fish can make a satisfying main dish before or after Yom Kippur.

By FAYE LEVY, YAKIR LEVY
September 5, 2013 21:11
Whole Crispy Fish

Whole Crispy Fish. (photo credit: Laura Frankel)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Fish is the traditional main course before the Yom Kippur fast in the homes of some Greek Jews. Nicholas Stavroulakis, author of Cookbook of the Jews of Greece, noted that the main course for this dinner and for the meal after the fast is determined by the custom of kapparot, which calls for slaughtering a rooster or a hen to atone for one’s sins, but “the chicken was replaced in some communities by a fish.”

Whichever food the family opted for – chicken or fish – “it was usually boiled and seasoned with lemon, as it is unwise, in a hot country like Greece, to eat a heavy salted meal either before or after a day of abstinence,” wrote Stavroulakis. A typical Greek fish preparation is one he refers to as steaming, in which the fish is cooked in a covered pan with a small amount of liquid. After making a few diagonal incisions on each side of each fish, cooks put them in a frying pan and simmer them in a sauce of olive oil, lemon juice, water, chopped dill, chopped parsley, salt and pepper. The fish are served warm or cold, moistened with their cooking sauce and sprinkled with more parsley and dill.

Read More...

Related Content