It is usually served grilled though it can also be fried. About This Animal: Avgotaracho, or Greek bottarga, is essentially the cured eggs of the female kefalos (flathead grey mullet). Extra knowledge: Should you get spines from a sea urchin embedded in your skin, apply liberal amounts of olive oil before attempting to extract them – it will help the spines slide back out. Greek Name: Mπακαλάος (bah – kah – LAH – ohs)Scientific Name: Gadus morhuaEnglish Name: Atlantic cod. The Aegean Sea hosts several tasty lobsters that are fabulously combined with any type of fresh pasta. It is then soaked in water and typically batter fried and served with skordalia (garlic dip). Prices are low because the imported fish are of the deep-bodied, frequently scaleless type not popular in Greece. Located in Athens suburb, Glyfada, Sardelaki is a popular destination known for its fresh mackerel, bass, sardines, eels and seabream, and an entire menu filled with seafood delights. How It’s Served: Fagri is generally grilled and garnished with ladolemono, a mixture of lemon and olive oil, although it can also be stewed to make a psarosoupa, or fish soup. [1] Santos-Neves, Carolina. This is a popular dish at Greek restaurants in North America, so it’s likely that you’ve had this before. Atherina is small fish of pale moss green colour. How It’s Served: Like anchovies, sardines are prepared in a multitude of ways in Greece. They make for a great meze at Greek fish tavernas and ouzeries. How It’s Served: Like many other hearty white fish, locals typically eat sargos charcoal grilled and served with lemon and oil. Once you've sampled these 10 popular dishes, they will forever remind you of that table beside the beach, that taverna decorated with strings of colored lights, that shady breakfast terrace where you first tasted them. Greek Name: Συναγρίδα (See – nah – GREE – dah)Scientific Name: Dentex dentexEnglish Name: Common dentex. That said, it is venomous with dorsal spines that can inflict very painful stings if it is not handled with care. Food critics recommend boiling the head of rofos for fish soup, and braising the fish’s cheeks and gills to serve over pasta. Santorini Named “Best Island in Europe” at Global Traveler Awards, Aradena: Crete’s Ghost-Town Hanging on the Edge of a Gorge. (This will be with my soon-to-be 13 yr old nephew). Greek Name: Παλαμίδα (Pah – lah – MEE – thah)Scientific Name: Sarda sardaEnglish Name: Atlantic bonito. Pharmaceuticals represent the fastest grower among the top 10 export categories, up by 25.2% since 2018. Some of the smaller ones can be eaten whole with their shells. Fish that live close to shore in Crete and Greece, pictures, scientific names and common names of the fish : Fish that live close to shore in Crete and Greece Crete. In second place for improving export sales was the electrical machinery and equipment category via a 9.8% gain. They may also be prepared with spinach and dill and served with bread to dip in the sauce. Greek shrimp saganaki, usually prepared in a small, two-handle heavy bottomed frying pan, called a saganaki or sagani, can be served as a starter or appetizer and is actually quite filling. The list includes all the known species, with their valid scientific names, their official common Greek names and any sub-species. About This Animal: With an elongated body and grayish-brown coloring, the kefalos is a cautious type, traveling in schools for safety. It has a strong taste of anise and usually has 38 %, 40 %, 42 % or 49 % in alcohol percentage. A short while later it arrives at the table grilled to perfection, served with the simple but perfect ladolemono (lemon and olive oil emulsion). Νote: The name “bakaliaros” can also refer to the Atlantic cod, which is related to the hake. Is Covid-19 Triggering a Populist Backlash in Greece? Fish from Santorini just 5 miles from shore to target big Tuna. Pharmaceuticals represent the fastest grower among the top 10 export categories, up by 25.2% since 2018. Pair this dish with fresh bread, a delicious Greek salad and a glass of ouzo and you won’t regret it. About This Animal: Widely considered a luxurious seafood in Greece, karavida is a crustacean that can be found in both saltwater and freshwater environments throughout the country. How It’s Served: Soupies are rarely cooked on the grill. It serves as a great meze while indulging in a glass (or two) of tsipouro, or a great main course when made in pilafi, or risotto. Means a skewer, so this is anything grilled on a skewer (lamb, chicken, pork, etc). Key areas where shrimp are fished include the Ambracian Gulf (which produces a large type of shrimp known as gambari) the Northern Aegean, off the coast of the Southern Peloponnese and in the Dodecanese. Sit under the shade of a tree in a picturesque Greek restaurant by the sea, grab a glass of wine or ouzo, and let locals guide you through a wide list of traditional Greek seafood dishes, all made of good quality fresh ingredients, topped with the appropriate doze of spices and herbs, and flooded with the famous Greek olive oil. Greek Name: Σαλάχι (Sah – LAH – hi)Scientific Name: Batoidea (superorder)English Name: Ray, skate. How It’s Served: Τhis meaty fish is relatively common in Greek cuisine. Instead they are baked, stewed with wine, or cooked with tomato, onions, garlic and herbs and served with pasta. Ouzo. How It’s Served: In Preveza, kefalos is traditionally baked in the oven with roasted vegetables and drizzled in olive and lemon. In general, though, the heroes of the earliest Greek writings such as the Iliad and the Odyssey considered fish a “lesser” food. They are made with salty cod fish that is previously soaked in water for at least 48 hours in order to leach the salt. How It’s Served: Whether it is sun dried and grilled then drizzled with olive oil and lemon, marinated in vinegar (xidato), or cooked in wine, octopus is a delicacy that can be found on the menu of many tavernas in Greece. Petromyzontidae. The symiaki garida (scientific: Plesionika narval) – a type of shrimp that takes its Greek name from the island of Symi where it is common – is famed for its small size and great flavor. Restaurants and markets will also sell kolohtipa, or the Mediterranean slipper lobster which resembles a cross between a lobster and a bulldozer. Greek Name: Σκάρος (SKAH – rohs)Scientific Name: Sparisoma cretenseEnglish Name: Parrotfish, Mediterranean parrotfish. About This Animal: Though it’s commonly misconstrued as a poisonous fish, skorpina is, in fact, very edible and prized in Greek cuisine. https://www.tripsavvy.com/top-dishes-to-try-in-greece-4135471 Greece.GreekReporter.com Latest News from Greece, 10 Types of Seafood You Have to Taste in Greece, Greece to Receive 1.2 Million Doses of Pfizer’s Covid Vaccine by…, Covid-19: Cases Fall in Greece as Deaths Remain High, New Findings on Santorini Point to “Lost Island of Atlantis” Origins, Special Vaccine Refrigerators Arrive in Greece; Greek PM to be Vaccinated…, International Body Warns Sea Turtles Need Stronger Protections in Greece, Cyprus, Greece Calls Once Again for EU to Impose Sanctions on Turkey, European Parliament Calls for Sanctions Against Turkey Over Varosha, Kennedy Avenue in Varosha Renamed to Honor Turkish Invasion General, Suspect in Murder of Cypriot Protester Proudly Poses Next to Erdogan, Milos Catacombs Mark the Rich History of the Island, The Real Face of Aristotle? There, it feeds mostly on crustaceans like crab, lobster and shrimp. This, however, makes them vulnerable to over-exploitation as spear-fishermen tend to target the large males, removing them from the population. In Greece there are two species, the brown trout which is native to the country and the rainbow trout which was imported from the Americas for aquaculture purposes on account of its faster growth. The female kefalos is also the source of avgotaracho – Greek bottarga (see above). However, gourmands also recommend it with bread and butter or in pasta, while a new generation of chefs are also experimenting with it as an ingredient in creative dishes in high-end restaurants. Because this kind of experience is something like a ritual and cannot, and should not, be copied and repeated. .© 2020 GREECE IS, KATHIMERINES EKDOSEIS SA, Powered by: Relevance | Developed by: Stonewave, By Hayley Prokos, Nena Dimitriou, Pavlos Zafiropoulos, this dish is customarily eaten on Greece’s Independence Day, The Heartland: A Foodie Guide to Thessaly & Central Greece. Usually it is between 3 and 7 cm long. Fagri are both caught wild and raised in fish farms (the former can be at the pricier end of the spectrum, the latter are less expensive). The small fish can also be pickled (gavros marinatos) and can be found as such at many delis. Though it is somewhat more expensive (when wild-caught) than some of the other options on this list, locals would argue that it’s worth the indulgence. How It’s Served: Greeks traditionally use mussels to make mydopilafo – a risotto with mussels and herbs. Other notes: In Greece environmental organizations such as Greenpeace International and Archipelagos strongly encourage consumers to steer clear of this fish due to its vulnerable status. Sfirida is also prized among spearfishermen and one of the more expensive Greek fish. In North America this led to public information campaigns which successfully reduced demand for the fish, allowing stocks to rebound. It is one of the most popular small fish in Greek tavernas. In the Mediterranean however it is still considered overfished and environmental groups recommend avoiding it. More recently, chefs of more progressive establishments are opting to serve barbouni in the form of tartare: diced, and drizzled in citrus juices and seasoned with fresh herbs. It is one of the most popular small fish in Greek tavernas. On top of that there are cultural differences – what are considered staples or delicacies in Greece may not be common food fish in other countries, even if they show up in fishermen’s nets. They are also the object of aquaculture and mussel farms in the northern and western Greek cities of Kavala and Preveza have created a more bountiful supply of these meaty molluscs. Jump to navigation Jump to search. How It’s Served: Karavides are often stewed with tomato, garlic and herbs and served with pasta, though you may also enjoy them fried or grilled, or in a salad. If you want to feel the real taste of the juicy Greek sea, try to sip the salty broth coming from these delicious mussels. Greek Name: Σκορπίνα (Skohr – PEE – nah)Scientific Name: Scorpaena scrofaEnglish Name: Red scorpionfish, rockfish. Greek Name: Κέφαλος (KEH – fah – lohs)Scientific Name: Mugil cephalusEnglish Name: Flathead grey mullet, striped mullet. Local wild-type carp can be sold for 400–500 drs/kg wholesale. It’s a prized food and game fish, which has led to its overfishing. Try a piccata sauce on … It is also migratory, traveling between the Mediterranean and Black Sea. Greek Name: Καβούρι (Kah – VOO – ree)Scientific Name: Callinectes sapidusEnglish Name: Crab / Blue Crab. They are a relatively inexpensive delicacy (around 5 euros per kilo). How It’s Served: Xifias is usually cut into steaks and either grilled or baked in the oven. About This Fish: As indicated by its common English name, fagri is relatively large in size and silvery-rose in color. About This Fish: A small, slender fish with a naturally salty punch, gavros is typically found in the Mediterranean and Black Seas. It is one of less expensive fish in Greece and probably you won't find it in expensive fish restaurant. In terms of their eating style, the ancient Greeks ate as in modern times, with three meals a day. On the island of Crete, locals stew it with greens. Let’s start now, discovering together the 10 seafood dishes you should not miss during your stay! They can also be grilled or, on some occasions, stuffed for a savory indulgence. About This Animal: Native to the Atlantic, it is thought that the blue crab was introduced into European waters through ships’ ballast. They are hermaphroditic, beginning life as females and then becoming males as they grow older. Another common dish is “garides saganaki”, baked in a tomato sauce with cheese (usually feta) and peppers. A fan of seafood pasta? Bottom fishing … The Greek Islands are renowned worldwide for their incredible fish and seafood due to the close proximity of the Ionian and Aegean seas. Greek Name: Γαρίδα (Gah – REE – thah)Scientific Name: Crangon crangon (among others)English Name: European shrimp, shrimp, prawns. How It’s Served: Tarama is most commonly used to make taramosalata, a salty, creamy dip that includes olive οil, lemon juice, onion and bread. How It’s Served: Thrapsalo is best eaten charcoal-grilled and drizzled in oil and lemon. About This Animal: Commonly known as the ‘European squid,’ the kalamari that you’ll find at the nearest fish taverna is relatively small with bodies normally around 20cm in length making it easy for cooks to handle in the kitchen (that is, in comparison to the thrapsalo – see below). Ambush predators, they attract prey with the aid of a spine modified to act as a lure, then gulp it down in one lightning-fast movement. They can also change the color of their skin for camouflage and communication. This is one of the most popular Greek meals that is served in every fish tavern (psarotaverna) in Greece during the summertime. It is also one of the most extensively farmed fish in Greece, and one of the most important commercially farmed fish in the Mediterranean as a whole. Try it with a wedge of lemon and a traditional Greek salad, and realize why it is considered by many to be the best Greek summer food. Marides’ small size makes it easy to eat the fish whole (after you’ve squeezed a bit of lemon over them). These large, powerful, predatory fish live in deep, open waters and are an important food source for other mammals such as dolphins. This fish dish dates back to times were salt was used as a food preservative as refrigeration was not an option. An omnivore of sorts, the sargos feeds on crustaceans, mussels, and some seaweeds and corals, using their strong jaws to crush shells. Greek Name: Σαρδέλα (Sahr – THEH – lah)Scientific Name: Sardina pilchardus, Sprattus sprattus (among others)English Name: Sardines, pilchards, sprats. About This Fish: Once considered a delicacy by the ancient Romans, barbouni is a type of goatfish native to the Mediterranean Sea. Another popular Greek fish, the Melanouri (Saddled bream) is identified by its black spot at the root of the tail, it is silver and it has about 10 thin stripes from head to tail. About This Animal: Salahi refers to a broad family of skates and rays (a type of batwinged cartilaginous fish related to sharks). They are territorial, each guarding its own section of a reef where they predate on molluscs, crustaceans, fish and octopi. Their natural habitat are bodies of freshwater that are cold, clean and oxygen rich, in which they predate on all manner of animals from zooplankton to small fish, crustaceans and insect larvae. It is now caught in several locations in the Aegean. Whether they are fried, grilled or baked in the oven with tomato, this fish is best paired with a glass of ouzo by the sea. The most popular farmed fish are Tsipoura (Gilthead Sea-Bream) and Lavraki (Mediterranean Sea Bass) but I have seen Tilapia sold in the central market in Athens. However it should not be consumed today, given that pinna is an endangered species that is protected by law from all forms of fishing in Greece. Hunting is a popular pastime in Greece, mainly on the mainland and mountainous areas. This is the best value for money fish restaurant in Athens and it is very popular with Greeks living in the north suburbs of Athens. The difficulty is that wild fish generally grow more slowly than the highly-selected “improved” farmed fish of Eastern Europe. They are also masters of camouflage, with skin that can change its color and even texture almost instantaneously to blend into their surroundings. About This Animal: Commonly known in English as mackerel and favored for its health benefits (the fish is rich in omega-3 fatty acids), kolios is an inhabitant the Atlantic Ocean as well as the Mediterranean and Black Seas. Alternatively it is simply grilled and served with lemon and oil or butter. Approximately 80 percent of Greek aquaculture production is exported, mainly to Italy and Spain. It’s one of the more highly-prized fish you’ll find at fish markets and in restaurants in Greece, considered one of the tastiest fish to enjoy grilled. https://www.thespruceeats.com/popular-turkish-fish-recipes-3274307 About This Fish: Bacalaos (also known as bakaliaros – a name it shares in Greek with the European hake – see above) lives in colder waters – mainly in the Atlantic Ocean. mobile). Today, cod fritters are a very popular dish in Greece throughout the year. How It’s Served: While gastronomists recommend fried koutsomoura, this fish may also be grilled – if the fish are large enough – and served with a side of lemon. In Greek fish markets, however, they much less intimidating and, in fact, sought after for their soft flesh. Both a rifle permit and hunting licence are required to hunt in Greece. It can also be baked in the oven with onion, tomato, garlic and white wine. About This Animal: Α large clam that can reach up to a meter in length and which is endemic to the Mediterranean, this shellfish has long been used as a source of food and sea silk (thread the mollusc uses to anchor itself to the seabed and which was once spun into cloth). This fish has the ability to tolerate a range of salinity levels and can live in coastal waters as well as in estuaries and rivers. Europe - Fishing in Greece - I'm very interested in an excursion of 1/2 day fishing while in Greece. How It’s Served: In most fish tavernas, you are more likely to encounter tuna in its preserved form such as smoked tuna from Alonissos as a meze. Greek Name: Ταραμά (Ta – ra – MAH)English Name: Fish roe. As they filter the water, they should generally only be consumed when sourced from areas with clean seas. And it is sublime. About This Fish: Slender and long-nosed, this shark is native to temperate and subtropical waters worldwide. But the delectable taramasalata (fish roe dip) is a must. Catfish was particularly popular. Greek Name: Πέστροφα (PEHS – troh – fah)Scientific Name: Salmo trutta / Onchorynchus mykissEnglish Name: Trout, brown trout / rainbow trout. They eat sea plants and live in clean and deep waters. The food is great without any specific twists. Search Major jobs in Greece with company ratings & salaries. Kebabs are usually served with tzatziki and pita bread. By Christala. Sometimes, you may find the fish cured, or salted (pasto), to be eaten as a meze with tsipouro or ouzo. Do not consume the crustacean if it appears to be dead before cooking. The overseeing body for these clubs and associations is the Hellenic Hunters Confederation. Fish as a food are not really present in Homer’s Iliad, though it is somewhat in his Odyssey. Greek Name: Γαλέος (Gah – LEH – ohs)Scientific Name: Galeorhinus galeusEnglish Names: School shark, tope shark, soupfin shark. For the crispy fried calamari rings, flour and seasoning mix are enough to do the trick. Given its high price point, this fish is something of a specialty in Greek cuisine. About This Animal: Lavraki is one of the most popular fish and a signature main dish at many seaside Greek tavernas. Like the English term “sardine”, sardela actually refers to a number of small, silvery fish including young pilchards and sprats. and other faqs, the woman who walks crete’s white mountains, a stroll through “my” metaxourgeio in an athens under lockdown, exploring the pocket ruins of piraeus (map included), looking ahead: athens’ post-pandemic promise. With that said, it’s important to select a crab from a market or restaurant that is clearly alive (i.e. About This Animal: These medium-to-large saltwater mussels can be found naturally in the Mediterranean and Black Seas as well as the east Atlantic Ocean. How It’s Served: Tsipoura is usually charcoal-grilled and served drizzled with oil and lemon. 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