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.
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
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.
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
Ingredients: 3 – 4 mullets or other pan fish, 1 cup of flour, 1 cup of olive oil and salt
Instructions: Clean and wash the fish well. Then we salt and flour them. In a deep pan, add the oil and let it burn. Carefully place the fish in the pan and leave them for 2-3 minutes (depending on their size) until golden brown.
Then we turn them over so that their other side is also fried, leaving the other 2-3 minutes. As soon as they are golden brown, remove them from the pan by placing them on absorbent paper and serve.
Ingredients: 3 – 4 mullets or other pan fish, 1 cup of flour, 1 cup of olive oil and salt Instructions: Clean and wash the fish well. Then we salt and flour them. In a deep pan, add the oil and let it burn. Carefully place the fish in the
Ingredients: 1 octopus, 1 ½ Kg onions for stew, 1 fl. oil, 1 fl. vinegar, 4 heads of garlic, 3-4 bay leaves, 1 tsp. belt, 10 olives, salt and pepper.
Instructions: Put the octopus in a pot and let it soften and drain all its liquids. After it has softened, cut it into pieces and add the onions, garlic, bay leaf, and bell pepper to the pot with the juice from the boiling and let them continue boiling until it creates a sauce. When it boils well, add the olives.
Wait for the sauce to thicken, turn off the heat, wait a few minutes and serve. Accompany with ouzo or tsipouro
Bon appetit!
Ingredients: 1 octopus, 1 ½ Kg onions for stew, 1 fl. oil, 1 fl. vinegar, 4 heads of garlic, 3-4 bay leaves, 1 tsp. belt, 10 olives, salt and pepper. Instructions: Put the octopus in a pot and let it soften and drain all its liquids. After it has softened,
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
