Looking out to sea from Maroni as the sun sets provides an ever changing picture. Scanning the horizon I can see large vessels making their way from port to port, nation to nation. Bringing and taking goods that will one day be bought and sold.
On some days it is possible to see the outline of a huge car carrier. She follows a circular route, calling on Cyprus at the port of Limassol. There is a flourishing trade in used cars on Cyprus to this day. They come mainly from Japan and from UK. On Cyprus we drive on the left, in right hand drive cars.
Closer to shore one can spot the twinkling lights of smaller craft. These are the fishing vessels that put out from Zygi, our nearby harbour. The fishermen, they are as far as I know, all men, are hunting squid, octopus and other fresh fish to feed the demands of local restaurants and tavernas.
In English, the culinary name calamari is often used for squid dishes from the Mediterranean, notably fried squid. There are many ways to prepare and cook squid, with every country and region having its own recipes. Here on Cyprus you will typically be served calamari cut into rings, coated with a very light batter, cooked and quickly served. When done well, and at most seafood tavernas it is cooked superbly well, calamari is delicious.
We tend to opt for a starter comprising a village salad, green leaves, tomato, spring onion, cucumber (we omit the cucumber, finding that it can give rise to indigestion) feta cheese, olives, tahini, taramaslata and village bread. Followed by calamari and chips – both freshly cooked and delicious.
Taramasalata or taramosalata is a Greek/Cypriot meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
It is important to recall, when sitting at the table savouring your meal, the work put in by the local fishing fleet. They may look pretty as a picture viewed from Maroni but it takes long hours of skilful fishing to bring home the catch.