The fish of Greece

The fact that the Mediterranean is so clear and blue may well be attractive to tourists but is not ideal for fish. As a consequence of the sea’s translucency in the Aegean Sea, which is the part of the Mediterranean positioned between Greece and Turkey, fish can be quite scarce.

Does the scarcity of marine life in the Aegean waters have something to do with the fact that the Greeks do love their fish? Similar to much of the continent, the Greeks want fresh fish and by fresh they mean no more than half a day old.

If you order fish in Greece the taste is simply exquisite and sublime. No fancy sauces are needed. Simply grill over a charcoal fire and baste with olive oil and lemon juice. This nation wants to taste the fish not a cheesy or buttery sauce.

Archestratus was a keen Greek chef of the fourth century who is considered by many leading chefs to be the father of gastronomy. He said that delicate fish should be cooked simply with just a little sauce on the side.

The fish of Greece are more abundant as the fishermen travel north towards the plankton-rich Black Sea, which has rivers flowing into it with all the nutrients likeable to fish. The fish Greece reveres the most is the Gilt-Headed Bream or Porgy, expensive fish with a truly exquisite taste.

A wonderful fish soup called Katavia, which is often cooked using sea water, is a firm favourite on menus in Greece. The name comes from the ancient pot used for making the soup in, called a ‘Katavi’.

Another fish of Greece that is popular and is found in the Aegean Sea is the Skaros, which is a kind of parrot fish. Skaros is cooked complete with scales and guts. The intestines are mashed up with lemon juice and olive oil and poured over the fish.

You will have to pay for fish in Greece like you have to anywhere else in the world but it has to be said you are unlikely to experience fish as fresh as in Greece.