Our Seafood Philosophy

We’re committed to purchasing seafood from the best importers, distributors, managed fisheries and farms, and we’re working hard to bring the freshest fish to your plate.

Plus, we want to help you make the best seafood choices when you dine with us!


Our Fish Promise

When Kellari Taverna puts its name on something, we believe it’s the very best and we stand behind it. That’s exactly why you’ll find our name on Kellari Signature Seafood.
The hallmark of our Signature lineup is its ocean-to-table freshness. Every item in our display case is caught or farmed sustainably to ensure we don’t indulge today only to go without tomorrow.

Swimming in Flavor

Anyone who has enjoyed fresh-caught Kellari Signature Seafood can tell you that there’s nothing more delicious. Each piece is guaranteed to meet or exceed the
USDC government specifications for Grade A quality.

Making the Grade

Whether wild caught or farmed, all Kellari seafood has gone through several inspections before you spot it in our seafood display:

• The U.S. Department of Commerce performs food safety inspections on all seafood importers.

• The distributors also inspects the fish.

• The catch is inspected again by Kellari employees when it reaches our restaurant.

• Our Seafood specialist in our restaurant inspect fish as it is placed in our seafood fridge.

Keeping Seafood Fresh

With seafood, fresh is a specific promise. It means that seafood has not been frozen. That may not sound like much, but it’s no casual guarantee. For seafood to remain fresh, it must be kept chilled just around the freezing mark for the two to three days it takes to get it from the ocean to you. It has to stay in that range on the boat after it is caught, in the plant where it is packaged and on the airplane and truck that transport it from the water’s edge to your neighborhood store.

Freshness is critical to flavor. While frozen fish is still very good, most seafood lovers prefer the taste of foods that have not been transformed—even slightly—by icing.

This is where the Kellari Signature promise stands out. You’re going to get the most flavorful and healthiest eating when you look for Signature seafood.

On Display

The last stop for our seafood before you buy it is at on our seafood display case where you see it and pick the fish that we will cook for you.

Our Secret… see below

Herbs, Spices and Medicine

By Stavros Aktipis

Herbs and spices are to cooking what accessories are to clothing. A recipe may be fine by itself, but add a little garlic here or a little thyme there and you really have a dish worth savoring.

Almost everyone has some herbs and spices in the house. Below I describe which herbs are traditionally used in certain dishes, but I urge you to look through your cupboard and experiment with different herbs in your own preparations. Remember, however, that a little goes a long way; flavorings should complement a meal, not overwhelm it.

Herbs and spices do not only add zest to a meal. For thousands of years herbs have been used for their therapeutic qualities. Because this book of vegetarian recipes is for the health-conscious as well as the flavor-conscious, I wanted to include which herbs relieve which ailments.

While you should always seek a qualified medical opinion for a serious complaint, you can avoid drugs and relieve many minor, as well as major, ailments by using the right herbs.

When an herb is used for therapeutic reasons add a teaspoon to one cup of boiled water and let it steep for 3 to 5 minutes. Strain, serve with a few drops of lemon juice and honey, and reap the benefits of nature.


Chamomile tea is known as an aid for upset stomach, a tonic infusion and a calmant for the nerves.


By boiling 2 sticks of cinnamon and drinking the water, cinnamon is beneficial as an antiseptic, a disinfectant and a cleanser of infections of the urinary tract. Cinnamon is well known as an aromatic spice for sweet dishes. 9 1 do not only use this spice in sweets but add it as a “secret” ingredient to saut6ed vegetables such as eggplant and mushrooms.


Medically, cloves regulate the activities of the brain, help neuralgia and stop pain, especially headaches and toothaches. An old remedy for toothache relief involves placing a piece of cotton saturated in clove oil on the aching tooth. This eases the pain until a dentist can be reached. Cloves, like cinnamon, are also known for the aroma they add to sweets.


Dill contains two essential oils, limonese and carvone, which make it valuable as a digestive aid. It is also considered to be a good cure for hiccoughs and insomnia. As an ingredient dill is delicious with artichokes, peas and spinach. It is also tasty sprinkled on boiled potatoes and potato salad.


The Greek villagers used to say “Don’t let a day pass without eating garlic.” As well as being delicious it really is an amazing medicine. Garlic contains an essential oil known as allyl sulphide. Its pungent smell comes from the sulphur. Garlic comes in handy as an antiseptic, a cough medicine and a stimulant. It is also said to help circulation and is therefore prescribed in powder form by some herbalists as a brain developer. To lower blood pressure it is recommended that you leave a minced clove of garlic overnight in a glass of water and drinking the water in the morning. Garlic is used in almost all the stew and sauce recipes, Try using it in soups and salads as well.

Laurel (Bay Leaf)

The ancient Greeks crowned their heroes with wreaths of laurel leaves. The ancient Romans believed it protected them from lightning, thus prompting Julius Caesar to always sport a laurel wreath. You may not use laurel to protect yourself from bad weather or to denote your heroism, but you can use it to aid your rheumatism. Boil the leaves and flowers for 20 minutes, strain, add a lemon peel and drink a glass three times a day. In cooking, laurel or bay leaves add a special aroma to stews and soups, especially Stifatho and lentil dishes.


Leeks contain vitamins B and C, calcium, phosphorous, potassium, iron, magnesium and other nutrients. The ancients believed that leeks helped develop a deep, clear voice in men and fertility in women. By washing their noses with leek juice, nosebleeds were prevented. I include leek as an herb as I included garlic. Leeks add a wonderful taste to stews, rice and soups.


Lemons are the most valuable of fruits, full of vitamin C, iodine, phosphorus, iron and other nutrients. A preparation of one glass of water, the juice of one lemon and a little honey is not only a nice breakfast drink, but also beneficial for ailments of the kidneys, arthritis, diabetes and heartburn. A tablespoon of lemon juice and honey is famous for soothing a sour throat. Lemon juice and lemon peel can be used with herbs in cooking. By adding a little lemon to your salad you can avoid using a more fattening dressing and cut the calories.


Marjoram contains oils that are both a stimulant and a tonic. It works wonders to relieve an upset stomach.


Parsley has a high content of vitamins A, B, C and E. It is also loaded with iron, making it a healthy addition to any dish. Parsley can be added virtually to any dish to add a fresh, herby flavor. Blending nicely with other herbs, except sage, it can be used in all stews, soups, salads and as a garnish.


Peppermint contains menthol oil. This makes peppermint tea an excellent aid for upset stomach, frayed nerves and colds.


Rosemary is a versatile and fragrant herb. It is known as a tonic stimulant and antidepressive, and can relieve tension and headaches. In cooking, rosemary is usually used in stews and stuffed vegetables.


Sage is known to relieve nervous headaches and bleeding gums. It is also wonderful in relieving upset stomachs and menstrual pains.


Spearmint is a stimulant known for its antispasmodic properties and as an aid in digestion. Because of this it is useful in fighting nausea and vomiting. As a tea it is soothing to symptoms of colds or flu.


Thyme contains invaluable oils and is known as an antiseptic as well as a digestive. Headaches, sore throats and coughs can be relieved from this aromatic herb. In cooking, thyme is delicious in stews and stuffed vegetables.



Most fish should be grilled on an open grill. Only when a whole fish or a chunk of a fish is more than 4 inches thick should the grill be covered. Covering the grill lowers the heat of the fire and helps ensure that the fish will be juicy, not dried out. If you are adding smoking woods or other flavor-enhancers to the coals when cooking large fish or pieces of fish, you should partially close the vents on the hood. You also may cover the grill and partially close the upper vents if you are trying to lower the heat of the fire before adding food to the cooking rack.


Indirect grilling simply means that the food is not directly over the coals as it cooks in a covered grill. This technique makes your grill, in essence, a grill-roaster, and should be used for large whole fish or chunks of fish that need a longer time to cook, or for smoking fish.

Our favorite method of indirect grilling uses charcoal baskets, two curved metal charcoal containers that fit against the sides of kettle grills and are included with one of the deluxe models. These baskets cannot be purchased separately, but charcoal rails that serve the same function may be. These inexpensive metal rails are designed to fit on either side of a drip pan, although they may be used without one. They keep the coals stacked up, maintaining the heat level needed to keep the coals from going out. With baskets or rails, use about half again as many coals as you would use for direct cooking. Light a charcoal chimney filled with coals and, when they are fully lighted, divide them between the baskets or rails, then place unlighted coals on top.

An alternate method is simply to push fully lighted coals to either side of the grill; in this case, use about twice as many coals as You would for direct grilling, to keep the fire from dying. We prefer to make two banks of coals rather than pushing the coals into a circle, as the coals are less likely to die out.


Fish cooks quickly over a direct, open fire, but smoking woods, herbs, and citrus peels can add a subtle taste to the relatively delicate flesh of fish and shellfish in only a few minutes of cooking on an uncovered grill. Smoking woods are available in bits, chips, and chunks. The most common types are hickory and mesquite, but you also will find alder, olive wood, apple, and other fruit woods. Wood bits and chips should be soaked in water to cover for about 30 minutes, then drained and sprinkled over the coals, anytime you want to add a light smoke touch to foods. Wood chunks will need to soak for about 1 hour and should be reserved for smoking fish rather than for simple grilling.

Other flavor-enhancers for the grill are grapevine cuttings, fresh or dried herb sprigs and twigs, dried fennel branches, bay leaves and branches, and fresh or dried citrus peels. All of these, like smoking woods, should be soaked in water before being added to the fire. Use citrus peels to complement fish with a citrus marinade or sauce, and herbs to complement fish whose marinade or sauce uses the same herb or herbs. Dried fennel branches, the dried leaves and branches of bay trees (also known as laurel trees), and fresh or dried sprigs and/or branches of rosemary, sage, oregano, and thyme are among the best choices of herbal flavorings to add to your coals.


If you are careful not to use too hot a fire, you will avoid most flare-ups. If flare-ups do occur, move the fish to the side of the grill and wait until the fire has burned down. Partially closing the vents and covering the grill also will dampen most flames, as will moving the coals apart. Always keep a spray bottle of water handy to douse any flare-ups that don’t respond to these tactics.


Almost any fish or shellfish can be cooked on a grill. The glossary below discusses these and other fish and shellfish, and gives suggestions for grilling. Because the best fish is the freshest fish, and because of the variations in availability in different parts of the country at different times of the year.

Some species of saltwater fish may grow much larger than most freshwater fish, and contain more of the dark muscles that enable them to swim in the ocean. For these two reasons, most firm-fleshed, meaty fish, such as tuna and swordfish, are sea creatures. Fresh uncooked saltwater fish, unlike their freshwater cousins, have a faint briny smell of the sea, while some freshwater fish may have an earthy taste. But the real distinctions among fish are based on shape, texture, and flavor. Fresh- and salt-water fish (and those, such as salmon and steelhead, that live in both watery worlds) can be divided into two simple categories: round and flat. Small round fish may be sold whole, cut into steaks, or filleted, while flatfish are sold whole or filleted.

Table fish are divided into categories according to texture, taste, and oil content. Their texture ranges from delicate to medium firm to firm, their flavor ranges from mild to moderate to full, and their oil content ranges from low to moderate to high. Medium-firm and firm fleshed round fish are the easiest to cook directly on the grill, because they are sturdier, while fish with a moderate to high oil content are less likely to dry out on the grill. But even flatfish and fish with delicate or relatively dry flesh can be grilled successfully.

The variety of fish in the waters of our planet is huge compared with the number of domesticated animals and wiId game, and the subject of fish can be a confusing one. The vagaries of availability due to seasonal variations and marketing limitations and a notoriously unfixed nomenclature add to the confusion, as does the wide variety in size among members of the same species.

The cuts of fish are simple, however: steaks, fillets, chunks, and whole fish. Some fish, especially whole, may be sold whole but boned, which makes them pricey, but easy to serve (and nice for stuffing); chunks or whole fish may be butterflied for more even grilling and easier serving.

You can learn to cut up fish yourself; buying a whole fish or chunk of fish and cutting your own steaks or fillets is a good way to make sure your fish is fresh. You also can save money by learning to bone whole fish yourself, although you should keep in mind that the bone acts as a heat conductor to help the fish cook evenly, and many people think that bone-in fish stays juicier. Fish from which the skin has not been removed stays juicier because the fatty skin is a natural baster, and any skin should be left on fillets for grilling for that reason, and because the skin helps keep the flesh intact.

“Kali Orexi”