LEROS is a fish lover’s paradise. The fish are very fresh in the restaurants of LEROS.
This is an important part of the GREECE TRADITIONAL CUISINE As is customary you can go fishing or choose it in the kitchen, it will be prepared for you for an OUZO. Go to the Greek restaurant and enjoy some fish? This is a very good idea, especially since GREECE is the land of fish.
The big fishermen prefer to sell their poisons for export, but fortunately all the habitats of the island are fishermen !!! With the family boat, they sometimes go far away to fish. They then come to restaurants to sell their fish. Of course, it’s a whole economy without a bill. Restaurateurs are a bit stuck with their suppliers if for several days they take nothing from them, if their customers do not consume fish, then the supplier will sulk and go and offer his fishing to the neighbors with a non-feigned resentment. Sometimes some restaurants will not have fish several days because of these sulks but also the wind that prevents all going out to sea.
GREECE has long, wrongly, had a reputation for not being a fish country and yet it is a country of FISHERMEN. While it is true that shrimp and other prawns served in restaurants in major cities are mostly frozen and overpriced, you will find many fresh and very good quality fish in the islands. Red mullet, sea bream, swordfish, shrimp, octopus, squid, frying, etc., are the classics, but you will also find many other varieties. Be careful though, weight prices are often very expensive and we can’t recommend you to go and check out the size of the fish.
Greek restaurants. Those in highly touristy areas serve fresh aquaculture fish. DORADES (Greek-) (Tsipoura), BARS (Lavraki) and PRAGUES (Fagri). They are cheap and the restaurateurs prefer them, also given the steady flow of this supply. To find fresh fish, the Greek visitor can easily ask the restaurateur to see the fish before it is cooked. If it is a connoisseur, it will be able to distinguish fresh free fish from the fish of aquaculture farm. Fresh fish are recognizable by their colour, bright, shiny eye and very red gills. Free fish at sea are of very different sizes so beware of display cases exhibiting the same size fish. That would mean that they come from aquaculture.
The fried fish are small and come directly from the Aegean or Ionian Sea. We distinguish betweenANCHOVIES (Greek-in-Greek ‘ Gavros), PICAREL (Marida), ROUGET-MULET (Koutsomoura), SAUCLET (Atherina), REDT-BARBET (Barbouni) and all small, dark-toned coloured fish living near the odds.
Grilled fish that are fresh. They are medium and large. There is a difference SAR (Greek- Sargos), DORADE (‘A’ Tsipoura), the GRISET Skathari) , The PAGEOT ( Lythrini), the Synagrida, the MARBRE (Mourmoura), theOBLADE (Melanouri) and of course large fish often sliced: theSWORDFISH Xyfia) and the MEROU Sfyrida).
Cooked fish. Large fish over 1.5 kg such as sozenting, prague and grouper can be baked with tomato, peppers and olive oil. There are many Greek recipes that can guide you.
Fishsuch as anchovies, mackerel (Savridi), mackerel ( Savridi), mackerel (Kolios), large mackerel ( Kokkali) can be fried, grilled and cooked, regardless of the size of the fish. The hake (Bakaliaros) can be grilled, fried and made in soup.
I think I’ve enlightened you now. It is very interesting to know the world of fish in order to taste them better. Good appetite in the Greek inhabitant or restaurant … and why not at home!
- TSIPOURA: Sea bream
- LAVRAKI: bars
- SARDELIA: sardin
- SFIRIDA: merou
- XIFIA: Swordfish
- BARBOUNIA: red mullet is the most popular fish in Greece
- KOUTSOUNOMOURES: mules
- MARIDAKI: a small frying
- ATHERINA:small frying of smelt
- GAVROS:anchovies – small sardines
- THRAPSALO:octopus from the depths
- PSARO SUPA:Fish soup it assimilates more into the Dodecanese to the bouillabaisse with pieces of fish. It’s delicious.
- PSARI PLAKI: plaki psari
What are the prices of fresh fish in summer? The large sea bream (in Greek Tsipoura), the common sar (in Greek Sargos), the red pagre (in Greek Fagri), the denti (in Greek Sinagrida) cost 25 Euros/kilo. The oblade (in Greek Melanouri), the mackerel (in Greek Savridi) and the marble (in Greek Mourmura) cost 12 Euros/kilo. The best fried fish are red mullet (in Greek Barbouni and Koutsomoura) cost 15 Euros/kilo. At the restaurant, you will pay for these fresh fish at double prices and maybe a little more.
Yes, i !!! Alas!!! Fishermen prefer to export their fresh fish and therefore…
The high-bred fish take over. Aquaculture is a world I know well since I have been working in Greece for 18 years in an industry that produces fish for fish. Overfishing is a phenomenon that is dear to marine wildlife, which has been declining for 25 years. The first aquaculture farms appeared 30 years ago. It is only in the last 15 years that there have been more fish raised than fish caught at sea. When you come on holiday to Greece on the tourist islands, be aware that you do not eat freshly caught fish. You have to go to a small, quiet island with little tourist to have the chance to eat fresh fish.
Is farmed fish healthy? That is a question that can be asked. I’m in a good position to answer that. Fish feed is small pellets that are quite expensive for the aquaculture farmer. It’s a big expense for him: at least a third of his expenses. A ton of food costs about 1,000 Euros. Basically, the food is made of fishmeal, sunflower flour, soy flour, corn gluten, fish oil (from South America) , rapeseed, wheat and various vitamins. Blood products have been allowed since 2004 and are added to food. One wonders if these fish are less dangerous to health than chickens or beef. I can say yes, given the living conditions of the fish (in ponds) and the feeding inflicted. The problem is for aquaculturists who experience pollution from the seabed. Fish feces are piled when there are no strong enough ocean currents.
What are the prices of farmed fish? The fish found in fishmongers in Greece in the towns and villages of a large tourist island are mainly sea bream and pagre. The sea bream and the red pagre cost 8 Euros/kilo.
So what are the marine species raised on an aquaculture farm in Greece? You can’t raise any species in ponds on the water. In Greece, sea bream is raised at 55 (Sparus aurata, photo on the left, fish from above) and at 43 at the bar (Dicentrarchus labrax, photo on the left, fish from below). In the remaining 2, the sharp-nosed sar, the red pagre, the pageot, the lean, the denti etc. are raised.
How many tons of fish are produced? In 1995, 180,000 tons of marine products were caught to fall in the middle of the millennium! In 2000, aquaculture peaked at 90,000 tonnes, reaching 110,000 tonnes today. Fish farming has indeed taken the place of fishing since the Mediterranean seas are unfortunately empty of edible sea animals in summer!
The export of farmed fish to Europe. 80 of the fish raised (sea bream and sea mongers) are exported and the rest is consumed in the country (20,000 tons). Greece’s best customer is Italy (47), Spain (16), France (11). These three countries absorb the majority of Greek production. I have often found Greek sea bream on fish displays in Carrefour, France.
The French market for the breeding of maritime products. FYI, France is the 3rd country in Europe, after the United Kingdom and Spain. On the other hand, Greece is the third largest country in Europe in terms of the value of aquaculture production. France imports 16,000 tons of sea bream and 55 or 55 from Greece. 20 of these types of fish then arrive from Spain and 10 from Italy. Your purchase price is around 5 Euros/kilo for sea bream and 6 Euros/kilo for the bar.
But in Europe, what are the maritime products grown? Mussels (Mytilids and blue mussels) are mainly grown and 30 of the European production is grown. Atlantic salmon (Salmo salar) are then grown at 15 and rainbow trout are grown at 15. And then we have the oysters (Crassostrea gigas) at 7. That said, even though the sea bream and the sea bass are in 7th and 9th place respectively, these two types of fish have value on the table, after salmon, trout and oyster.
What does France produce? France is the second largest producer of molluscs (155,000t) in Europe (behind Spain): it breeds mainly mussels and then oysters. If we are talking about molluscs, Greece is only 7th in Europe. France is the 4th largest producer of farmed fish in Europe, after the United Kingdom (very large producer), Greece and Spain.
And what are we growing globally? The world’s population will soon reach 8 billion people. Fishing stagnated from 1985 to 2013 with 100 million marine products taken out of the sea and then declined. It is estimated that by 2030, 65 of the seafood from livestock will be consumed. Both freshwater and saltwater ponds are grown. Half of today’s products are fish, one third aquatic plants and 10 molluscs. The largest producers are China (60 of the world’s aquaculture production), Indonesia (15) and India (5). Europe produces only 3 worldwide with Norway (1 of the world’s production: it produces salmon in particular).