ASPROVLAHOS 

(White Grouper).

Otherwise known as ‘Sfirida’, with fantastic moist flesh, something of a staple for family Saturday lunches.

Grouper has a mild yet distinct flavor, somewhere between Bass and Halibut. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest

ASTAKOS.

(European lobster)

Several basic types exist: the karavidomana (European lobster) which has large claws, and the more common astakos agathotos (European spiny lobster) which has two very long antennae. Restaurants and markets will also sell kolohtipa (the Mediterranean slipper lobster)

ATHERINA

(Mediterranean sand smelt)

Atherina are a species of small fish (8-15 cm in length) that live in shoals in surface waters where they feed on plankton. Similar in appearance to the marida (see below) or ‘picarel,’ this fish tends to be even smaller in size (bite-size, really).

BAKALAOS. 

 (Atlantic cod)

Also known as bakaliaros 

You will find this fish filleted, dried and salted. It is then soaked in water and typically batter fried and served with skordalia (garlic dip).

BARBOUNIA 

 (Red Mullet)

About This Fish: Once considered a delicacy by the ancient Romans, barbouni is a type of goatfish native to the Mediterranean Sea. Today, the small, pinkish fish is a staple in Greek fish taverns, prized for its mildly sweet flavor.

FAGRI.  

 (Common Sea Bream or also called Red Porgy)

Fagri offers a subtle but unique flavor and flaky flesh that works well with a variety of other ingredients and sauces, making it a perfect indulgence but also a fantastic snack fish.

GARIDA 

 (European shrimp, shrimp, prawns)

How It’s Served: In Greece shrimp are frequently stewed with tomato, garlic and herbs and served over pasta, although they may also be simply fried or, if they are large enough, grilled. Some of the smaller ones can be eaten whole with their shells.

GARIDES SAGANAKI
γαρίδες σαγανάκη

Casserole with shrimps and feta in tomato sauce.

GAVROS. 

(European anchovy)

Gavros is most often fried and served as a meze to be paired with tsipouro or ouzo. The small fish can also be pickled (gavros marinatos) and can be found as such at many delis.

GAVROS MARINATOS 
γαύρος μαρινάτος

Gavros Marinatos (marinated anchovies) are like sushi. Actually, the fish is not completely raw, because by marinating it in an acidic liquid, such as vinegar or lemon juice, it is like cooking it and serving it with extra virgin olive oil, garlic and oregano, a great appetizer.

KALAMARI 
Καλμάρι

(Squid, European squid, Common squid)

Another staple of the Greek taverna, kalamari are commonly sliced up and batter fried and served with lemon (some people prefer the crispy tentacles, others the round parts of the body).

KOLIOS. 

(Spanish Mackerel)

Kolios is often baked in the oven with garlic and tomato, though it can also be fried. Sometimes, you may find the fish cured, or salted (pasto), to be eaten as a meze with tsipouro or ouzo.

LAVRAKI

(Mediterranean sea bass)

The white fish is one traditionally grilled and served whole with lemon, garlic, olive oil and oregano for garnish.

MARIDA . 

(Picarel, whitebait)

Marida as a species refers to the picarel, small, silver fish native to the eastern Atlantic Ocean, Mediterranean Sea and Black Sea. 

These fish are lightly dusted in flour and fried. They make for a great meze at Greek fish tavernas and ouzeries. Marides’ small size makes it easy to eat the fish whole.

MYDI. 

(Mussel)

Greeks traditionally use mussels to make mydopilafo – a risotto with mussels and herbs. You can also often find them steamed with garlic at many fish restaurants.

OCTOPUS / HTAPODI

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..

PESTROFA
Πεστροφά

(Trout)

Pestrofa is often smoked, and served as an appetizer, or baked with potatoes and/or vegetables for a main dish.

PICAREL 

(Marida, whitebait)

Picarel is one of the five most commonly caught fish in Cyprus. In Greece and Cyprus, picarel, marida, is generally battered and fried, and eaten whole, including the head, tail, and bones.

SARDELA

 (Sardines)

Like anchovies, sardines are prepared in a multitude of ways in Greece. 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.

SARGOS.

 (White sea bream)

Like many other hearty white fish, locals typically eat sargos charcoal grilled and served with lemon and oil. It can also be baked in the oven with onion, tomato, garlic and white wine.

SKOUBRI 

(Mackerel)

Mackerel is common, often eaten baked or grilled.

SOLOMOS
Σολωμός

Salmon, often eaten baked or grilled.

TONOS 

 (Bluefin tuna, yellowfin tuna, albacore tuna)

In most Tavernas, you are more likely to encounter tuna in its preserved form such as smoked tuna as a meze.

TSIPOURA 

(Gilthead sea bream)

Tsipoura is usually charcoal-grilled and served drizzled with oil and lemon. Alternatively it can be baked in the oven.

XIPHIAS

 (Swordfish)

Xiphias is a species of swordfish that is originally from the Mediterranean Sea and its embayments (Aegean and Ionian Seas), all of them in Greece.

This fish is a perfect option for marinating and grilling and very easy to handle when frozen to cook immediately.

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