The Thessaloniki fisherman who “learned” filleting from Jamie Oliver

They fillet pelagic bream, sargo and pollock. With surgical movements and absolute precision, they prepare the preparation with the raw pieces of fresh fish, and the ceviche and tartare pass easily… pass.

THE Petros Semkos he does not have one of his partners by his side, but the internationally renowned chef Jamie Oliver, who a few days ago carried out television filming in Thessaloniki and among the shops he visited for the cooking shots was the fish shop in the center of the city.

When the young fisherman from Thessaloniki rang the phone in July and was told it was from the BBC, he thought a friend was playing a prank. It took re-contact to be convinced that not only was the call not a hoax, but the hit was made by a major British production company working with the BBC. For quite some time, in fact, he didn’t know who would use his bench and why.

“We had been in contact for a month and a half to two months, we were on the open line all this time and they had taken care of everything, in every detail, before they arrived in Thessaloniki except who would cook!” says Petros Semkos, owner of the fish shop, speaking to the Athenian/Macedonian News Agency radio station “Agency 104.9 FM”.

He found out just a few days before the TV crews set up that Jamie Oliver was the one who would be entering his kitchen. “They came from the production twenty days ago and we had an interview – discussion between us. They wanted to know details about our shop, its history and until then I had no idea who would come. In fact, I thought they would come for a documentary, as they often make videos at our fish shop. Where can I imagine what awaited me” notes.

Jamie Oliver, who has traveled the world cooking, putting the culture and tradition of each region on his menu, entered the kitchen of the Thessaloniki fisherman and under the many lights, cameras and instructions of directors and experts he cooked, with additional degree of difficulty the people who were from outside and wanted a commemorative selfie with him.

“He’s a fantastic person, very comfortable, he’s a star, but simple and humble with a sense of humor and very much loved in our city and the world showed him that, to whom he smiled back and did not spoil anyone for a souvenir photo” states Mr. Semkos.

The famous chef showed great interest in the seasonality of the fish and after filleting the fish following the instructions of Petros Semkos, he declared that he was delighted with both the technique and the result. “We went into the kitchen together and made our cuts. He was very impressed by the process both because of the technique and because of the materials. He told me characteristically that he has never seen anything like it before and it also seemed different to him that from the counter – in essence from the sea – the fish goes to be grilled and served on the spot,” he explains.

Despite his busy schedule as he made his way across town, Jamie Oliver sat down at the table and enjoyed their concoctions, accompanied by Greek wine, vowing to be in the same places soon. As Mr. Semkos says, it is a great promotion of the city and congratulations are due to all those who have made moves to promote the city’s culinary tourism.

RES-EMP

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