Unoustos

Unoustos is a term referring to the method of preserving fish by encasing it in eggs or egg white. This process is an ancient method of food preservation, dating back to ancient Greece and Rome. To create unoustos, a fish, typically a small one such as sardines or anchovies, would be wrapped in an egg or egg white. The egg or egg white, once cured, acts as a barrier against bacteria and other contaminants, inhibiting spoilage and extending the shelf life of the fish.

The process of creating unoustos typically involves salting the fish before coating it with egg or egg white. The coated fish would then be placed in a cool, dry environment, such as a cave or a cold room, where it would cure for several weeks. The cured unoustos would eventually develop a strong, pungent flavor and a firm texture.

Unoustos was an essential preservation method during times when refrigeration was unavailable. This ancient method allowed for the preservation of fish during off-seasons or in regions where reliable transportation of fresh fish was not feasible. While unoustos might not be a common fish preservation method in modern times, it has left a lasting impact on culinary traditions and remains an area of interest for food historians and enthusiasts.