Weißer Zackenbarsch (Grida).

Lagos fish from the Serranidae family is colloquially known as Grida. Although Lagos is seen in the Aegean, Dardanelles and Marmara, it is a typical Mediterranean fish and is most caught in and around Antalya. The most distinctive feature of Lagos fish that distinguishes it from other fishes is that it has pure white meat and low fat. Lagos is very rich in Omega 3. It also contains a variety of vitamins. It can be said that the most distinctive aspect of Lagos Fish, apart from its health benefits, is the cooking method. Fish is cooked in salt. Rock salt is made into a mortar with eggs and a small amount of soda. The fish is covered in salt. However, it is important that no salt gets into the fish. To ensure this, the belly of the fish is covered with a foil. When the fish in salt is cooked in the oven or directly on the fire for more than an hour, the salt that covers the fish hardens and is broken with the help of a hammer. The soft Lagos Fish with a unique flavor comes out!