Sun dried fish (gouna)
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Sun dried fish (gouna)


  • 1 mackerel, around 400-500 gr (you can use bonito fish too)
  • 1 tbsp thick sea salt
  • oregano
  • olive oil
  • lemon
  • finely chopped parsley


  • Wash the fish and open it in half, cutting it lengthwise without separating it into two. Remove spine column. Wash it well again and dry it with a cleaning towel. 
  • Sprinkle generously with salt and oregano. Place the fish in the sun for at least 6 hours.
  • Remove from the sun and place the fish in a shady and airy place in order to drain all night. The fish must not be totally dried, it must be juicy.
  • Sprinkle on the fish some olive oil (1-2 tsp) and grill it for 3-4 minutes on the grill mode of your oven. If you are lucky enough and have an actuall grill then you need 1 minute and your fish is ready (the skin of the fish must be on the bottom).
  • Serve with chopped parsley and some oil and lemon sauce (or just drizzle  with lemon juice and olive oil on top).