Fish and Seafood in Greece - Traditional Greek Seafood (2023)

Greek Seafood Guide

Introduction

Fish and Seafood in Greece: If you take a look at the map of Greece you will see why seafood is such an important part of theGreek diet. There are so many well-developed islands and coastal areas that seafood is easily accessible, which means chefs have easy access to the freshest fish available. When preparing Greek food outside of Greece, seafood is almost considered an afterthought. For such a small country, there is a lot of coastline, which is why they have such a strong maritime history. Eating seafood matches this. Sadly, the once abundant sea is now barren in places due to overfishing and the Aegean simply cannot meet the demands of a seafood-loving population whose numbers swell during the tourist season. Fish can be very expensive, although cheap fish are available all year round, and these are just as tasty as the expensive ones.

People occasionally enjoy plaki, a grilled seafood dish, or Greek seafood stew, but don't consider it a mainstay of their diet. In Greece it is used much more commonly. There are several types of shellfish that are commonly used in Greece because they are abundant in the waters. The most common types of shellfish you'll find in Greece are sardines, anchovies, parsley, mackerel, boga, prawns, and squid. Other types of shellfish, such as Greek lobsters, are not as widely available as they used to be because the waters have been overfished.

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Large deep-sea fish are very tasty grilled over charcoal with a generous drizzle of lemon sauce and olive oil, while tiddlers are often best pan-fried. There are other salty fish preparations that can be found throughout the country. A recipe called savoring fish is much preferred in the Ionian Islands;anchovies with riceare a favorite dish inMackerel;cod cakeis prepared inKefaLoniaIsla;cuttlefish cooked in its inkit is a placeLefkadaisland dish; hedgehog salad is served inCreta: These are just a few tasty examples! If you are looking for a special and tasty dish, give it a tryfish soup. The real Greek fish soup is called kakavia and is known as fisherman's soup: it contains a variety of tiddlers, preferably rock fish, cooked in sea water with a glass of olive oil and lots oflemon juiceit is added when cooking is almost complete. A modern recipe for kakavia includesvegetables(carrots, greek celery, zucchini, onions, potatoes and freshly chopped ripe tomatoes). Seafood dishes are offered in a wide variety such asappetizersalso. Grilled sun-dried octopus, saganaki prawns generously seasoned with pepper, steamed mussels, anchovy fillets marinated with parsley and minced garlic, fried calamari and other types of shellfish served raw with lots of lemon juice. for yoursprincipalprato, try the following seafood cooked withtimeand lots of tomato sauce: giouvetsi mussels (mussels with kritharaki, a type of small Greek pasta), spaghetti with prawns, octopus with kritharaki, fish pasta, etc.

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Avgotaracho Messolongiou

First mentioned in writing in 1668, this rare Greek delicacy is made from whole mullet roe. The fish are caught in the shallow waters of the Messolongi-Etolikos, Kleisova and Bouka lagoons, between the estuaries of the Aheloos and Evinos rivers, in western Greece. When caught, the roe is carefully removed, dried on its membranes, and then salted before being separated and brined. Once they turn pale and flat, they are hung to dry for several months. When they are ready, they are wrapped in beeswax to naturally protect their unique flavor.Avgotaracho Messolongiouit is a highly nutritious food with high levels of amino acids, omega-3 and vitamins.

Achinos

Uniis a Japanese name for the sea urchin's gonads, the organ that produces the animal's eggs. It is the only edible part of the sea urchin, commonly eaten in several European, South American, and Asian countries. The texture of the uni should be firm, creamy and smooth, while its flavor is rich and savory. Uni is usually found in local markets or restaurants and can be easily incorporated into a variety of dishes. However, it should always be eaten fresh, preferably with the skin on. In most countries it is eaten raw, usually with a little lemon juice. The most prominent univariate varieties are grown in Japan, California, Maine, andItalia, and although very similar, they are specific to the region and differ in size, flavor, color and texture. In Japan, uni is used primarily as an ingredient in sushi, though it is easily incorporated into other Japanese dishes as well.sea ​​urchins), are found mainly in Sicily, Sardinia and Apulia, where they are eaten raw, usually with a little lemon juice and homemade bread, but they are also incorporated into pasta. sea ​​urchin gonads, known asOricios, are also consumed in several Spanish regions, in Greece (Achinos) and Chile (hedgehogs). They are eaten raw but are also used in sauces, pates, scrambled eggs or soups.

mussels

Fresh mussels are a seafood lover's dream.In Greece, you can try them as saganaki with a generous amount of feta, or as a meal with rice or pasta. When people think of dining al fresco at sunset in Greece, one of the seafood recipes that immediately comes to mind is salty mussels. They are easy to prepare and are the epitome of perfect elegance. Simply clean and "crumble" the mussels, then cook them wrapped in tomatoes, oregano, and white wine. Finish with fresh parsley and voila! A classic straight from the Mediterranean that is perfect for dinner or a Wednesday night. Serve with a crisp pinot grigio and salty feta to finish the dish.

Safridia (mackerel)

SafridiaIt is a species of horse mackerel caught in the waters of the Mediterranean Sea off Greece, where the safridia fishing season usually runs from August 15 to the end of January. It is a silver-bodied blue fish that normally reaches a length of up to 70 cm. Other fish and small crustaceans form the basis of their diet. This fish is one of the cheapest varieties of fish in Greece and is usually fried or grilled with a wide variety of spices. Safridia is often said to taste like sardines.

Dust

When working with octopus for Greek seafood recipes, you may want to check out the freezer section. Octopus can live a long time and the freezing process really helps to tenderize the meat, making the dish more tender and finished. To make octopus for a delicious Greek-inspired grilled dish, simply poach a small octopus in a large Dutch oven with salted water for a few minutes. Drain, remove the head, and place the octopus on a deep bed of herbs (oregano, fennel, parsley) in the Dutch oven and bake until tender. Then toss with olive oil and herbs before grilling until charred – that's Mediterranean simplicity!

soup (chocolate)

known assopaIn Greek, common cuttlefish are marine molluscs that are commonly obtained from the waters of the Mediterranean Sea in Greece. Also known by its scientific name.sepia officinalis, these cephalopods are known to release a brown ink that is often used as a coloring for a wide variety of dishes including pasta and risotto, includingchoco ink risotto(colorful risotto with cuttlefish ink). The soup, along with other marine molluscs such as squid and octopus, has been used in traditional Greek cuisine since ancient times. Cuttlefish meat is known for its excellent texture and flavor, and can be enjoyed raw or cooked in a variety of ways: steamed, baked, fried, or grilled. leaves, or sorrel leaves, combined with a mixture of dill, olive oil, and lemon to make a traditionallemon soup, but they can also be cooked in a wine-based sauce with vegetables and herbs or used in a wide variety of risottos and pastas.

Dusted with flour and then fried in olive oil, marides is a seafood in Greece that you'll see on every menu.. Since these minnows are so small, they can be eaten whole. They are often served as mezes (an appetizer). Squeeze in some fresh lemon juice and enjoy!

Barbunia

Striped mullet, calledbeardin Greek, it is one of two species of mullet (the other iskoutsomouraosalmonetes simples) that belong to the goatfish family and are found in the eastern Atlantic, including the Mediterranean Sea and theBlack Sea. A demersal fish that inhabits sandy and muddy bottoms, the barbounia has a reddish body with pale pink flesh and can reach up to 45 cm in length and weigh up to two kilograms, but is more commonly about 25 cm in length and weighs around a quarter kilo.

Astakos

Astakosis the Greek name for lobster, and usually refers to two species of lobster that inhabit the Mediterranean Sea, namely theeuropean lobster(homarus gamarus) It's inEuropean spiny lobster(Palinuro, oh elephant). The first species is distinguished by a smooth, bluish-black carapace with a yellowish underside and a pair of large claws and eyes. Known to inhabit coastal waters and shallow sublittoral regions, this species of lobster is caught mainly in coastal waters and is renowned for its sweet and tender meat. Also calledRiver crabolobster, the other lobster species is distinguished by a spiny orange body with a white underside, a pair of long antennae, and a pair of small hooked claws. This lobster can also be found in purple, sand, or brown in color and is prized for its firm tail meat. A third species of lobster may also be called astakos in Greece, and is theMediterranean slipper lobster, commonly known ascolochtipain greek.