Parrot fish ( Cretan skaros, Euscarus Cretensis) is grilled whole, guts and all. Only its bitter gall is removed, and when cooked, its whole skin can be easily peeled off, while its intestines are served with salt and lemon.
Skordalia is a garlic dip and belongs to the old tradition of Mediterranean garlic dips and sauces. It is made with boiled potatoes or bread or nuts, olive oil, lemon juice and lots of garlic. It plays an accompanying role to fried fish and seafood or to boiled beets. The skordalia in this photo is made with bread, walnuts, extra virgin olive oil, salt and garlic.