Cured Tsironia

Small fish of Prespa, 15–20 cm long, considered a classic meze and an honest expression of local gastronomy. While sometimes fried, the finest version is cured: salted and dried, then prepared with tomato and peppers or simply with oil, vinegar, and chili flakes. Caught in schools using the traditional kedra or pelaizia method, their curing makes them a rare delicacy to enjoy with tsipouro.