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Street Food

Grilled Fish Skewers (Shipudei Dagim)

sjfegan

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4
Servings

Ingredients

  • 600g Firm white fish, cut into cubes
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp ground coriander seed
  • 2 cloves garlic, minced
  • Salt to taste

Method

  1. Combine the fish with olive oil, vinegar, coriander, garlic and salt, and marinate for 20–30 minutes.
  2. Thread the fish onto skewers.
  3. Grill over hot charcoal, turning occasionally, for 6–8 minutes until charred outside and cooked through.
  4. Serve hot.

Introduction: Small pieces of fish marinated and grilled on skewers, a popular street food sold in Carthage’s busy harbourside markets.

Cultural Background: With Carthage’s economy so deeply tied to the sea, grilled fish skewers would have been a natural, accessible street food sold near the city’s bustling harbours, feeding sailors, merchants and dockworkers alike.

Tips: Marinate only briefly, as fish doesn’t need as long as meat to absorb flavour. Handle the skewers gently when turning, as fish can break apart easily.

Variations: Serve with flatbread and a simple herb garnish. Adjust the coriander quantity to taste.

Storage: Best eaten fresh; not well suited to storing.

Reheating: Reheating is not recommended, as the texture suffers; best made fresh.

Nutrition: Per serving (approx.): 220 kcal, 24 g protein, 12 g fat, 2 g carbohydrate.

FAQs:

Q: Was Carthage’s harbour a major hub of activity?

A: Yes, Carthage possessed one of the ancient world’s most sophisticated harbour systems, a bustling centre of maritime trade and daily life, where street food like grilled fish would have been readily available.

Q: What fish would have been used?

A: Whatever was freshly caught, given Carthage’s extensive access to Mediterranean seafood through its dominant maritime position.

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