Instructions: Fry in oil, whole and plain, with frequent stirring. If necessary, add white wine. Sliced 1 lemon and the processed ink. At the end add lemon juice, turn off the heat and leave the sauce to set.
Fishing Tourism
Catching unique moments
in the Greek sea
The combination of the natural beauty, the rich cultural heritage and the authentic fishing tradition of Greece, makes fishing tourism an ideal destination for lovers of the sea.
Each region, with its own unique characteristics, offers a distinct experience. From the beautiful Kavala and the Aegean islands to the historic coasts of the Peloponnese and Crete, visitors have the opportunity to enjoy the traditional fishing culture.
In the available areas, tourists can participate in fishing excursions, learn local fishing techniques and taste freshly caught seafood.
Map of sea routes
Please choose
an area on the map
Gastronomy
Bourgogette with sea bass
Missolonghi
Ingredients (for 4 people): 2 sea bass (about 1 ½ kg), 2 large dry onions (chopped), 2 cloves of garlic (chopped), 1 tbsp. sweet red pepper or paprika, ½ tbsp. red hot pepper, ½ cup of olive oil, 1 glass of wine, lemon juice, 1 glass of water and salt.
Instructions: Clean and wash the fish well, salt them and leave them. Put half the oil in a deep pan or pot and fry the onion and garlic. Add the salt and pepper and stir for 2-3 minutes, until the sauce thickens. Place the fish, the rest of the oil, the water, shake the pot and let it simmer on a low heat for 20 – 25 minutes.
At the end, the sauce (thick) with its oil should remain. If there is enough juice left, add some flour or corn flour to bind it. Add the lemon.
Ingredients (for 4 people): 2 sea bass (about 1 ½ kg), 2 large dry onions (chopped), 2 cloves of garlic (chopped), 1 tbsp. sweet red pepper or paprika, ½ tbsp. red hot pepper, ½ cup of olive oil, 1 glass of wine, lemon juice, 1 glass of water and salt.
Cuttlefish wines
Attica Islands
Ingredients: 1 kg of cuttlefish, 4 large onions, 1 glass of red wine, salt and pepper.
Instructions: Clean and cut the cuttlefish and onions. Pour a little oil into a pot and then add the cuttlefish and onions. Fry them and let them release their liquid.
After they drink their liquid and start to brown, add the wine, salt and pepper. Close the lid and let the food boil for one hour on low heat.
Good appetite!
Ingredients: 1 kg of cuttlefish, 4 large onions, 1 glass of red wine, salt and pepper. Instructions: Clean and cut the cuttlefish and onions. Pour a little oil into a pot and then add the cuttlefish and onions. Fry them and let them release their liquid. After they drink their
Fagri or facrocephalic juvetsi
Parnonas
by Maria Moutzouris – Koutsoyiannis
Ingredients: 1 Fagri about 1 kg or a Fagrokefalo (the head of a large Fagri), 2 large sliced onions, 4 medium sliced tomatoes, a bell pepper, four large cloves of garlic, medium barley and rosemary.
Instructions: Place half of the onions, the pepper, tomato slices on our pan and place the fish on top after we have seasoned it with salt and pepper. Cover it with the remaining onion, tomato and pepper slices and garlic cloves. Grind two of the tomatoes into a paste, pour them into the pan along with three glasses of water. Finally, add the olive oil and rosemary and bake in a moderate oven. As soon as the fish is cooked on one side, carefully turn it to cook on the other side and at the same time add the barley. Leave for about 15 minutes and it’s ready.
by Maria Moutzouris – Koutsoyiannis Ingredients: 1 Fagri about 1 kg or a Fagrokefalo (the head of a large Fagri), 2 large sliced onions, 4 medium sliced tomatoes, a bell pepper, four large cloves of garlic, medium barley and rosemary. Instructions: Place half of the onions, the pepper, tomato slices
Cuttlefish or squid with spinach
Heraklion
Ingredients: 1 kg cuttlefish, 1 kg spinach, 1 small onion, 2 medium potatoes.
Instructions: Clean and cut the cuttlefish. After frying the tentacles with the onion in 1 glass of water, oil, add the rest and 1 minute later extinguish with ouzo. Bake for around 40 minutes and add potatoes and the spinach roots with salt (1 tablespoon of coarse sea salt or less if it is fine). If necessary, add water or wine and add the leaves 5 minutes later. We don’t mix! Optional pepper-cumin.
Ingredients: 1 kg cuttlefish, 1 kg spinach, 1 small onion, 2 medium potatoes. Instructions: Clean and cut the cuttlefish. After frying the tentacles with the onion in 1 glass of water, oil, add the rest and 1 minute later extinguish with ouzo. Bake for around 40 minutes and add potatoes
Eel with chives
Missolonghi
This is a traditional recipe.
Ingredients: 2 eels (not too big), 3 green onions (chopped), 1 medium dry onion (chopped), 1 clove of garlic (chopped), 1/2 bunch of dill (chopped), a little olive oil, juice of one lemon, a little water, salt (coarse) and pepper.
Instructions: We ask the fishmonger to clean the eels for us. Wash them, cut them into large pieces, salt them and let them soak. In a frying pan with a little oil, on medium heat, fry the onions, garlic and dill for 3 – 4 minutes, then add salt, pepper and extinguish with half the juice of the lemon.
Put the fish in a pan or pyrex, add the sauce, a little water and bake in a preheated oven at 200’C for about 40 minutes, until the food is golden brown.
When we take the food out of the oven, add the remaining lemon.
This is a traditional recipe. Ingredients: 2 eels (not too big), 3 green onions (chopped), 1 medium dry onion (chopped), 1 clove of garlic (chopped), 1/2 bunch of dill (chopped), a little olive oil, juice of one lemon, a little water, salt (coarse) and pepper. Instructions: We ask the fishmonger
