A paradise for fishing enthusiasts, where the rich marine life meets the historic beauty of Crete.

The region

Heraklion, Crete is a true destination for fishing and sea adventure enthusiasts. The area is famous for its crystal clear waters and rich marine life that offers unique opportunities for unforgettable fishing experiences. Here, visitors can try their luck at hunting for various species of fish, from the colorful sargo to the mysterious thrapsalo, while at the same time enjoying the stunning view of the Cretan sea.

The fishing tradition of Heraklion is deeply rooted in the culture and history of the region, giving an authentic experience of sea life. In addition to fishing, visitors can discover picturesque harbors, historical sites and beautiful beaches, ideal for relaxation and sunbathing. The area also offers a wealth of culinary options, where guests can sample fresh seafood and traditional Cretan dishes while enjoying panoramic sea views.

Heraklion boasts some of the richest fishing waters in Greece, with archaeological excavations revealing fishing tools dating back to the Minoan era.

Kaloi Limenes

Lentas – Koudoumas

Tympaki

21°C

ελαφρές νεφώσεις

Wind: 19 Km/h W

Rain Chance: 0%

Daily ForecastHourly Forecast

Today

20° / 22°°C 0 mm 0% 24 Km/h 78 % 1012 mb 0 mm/h

Tomorrow

12° / 19°°C 0 mm 0% 34 Km/h 86 % 1013 mb 0 mm/h

Saturday

7° / 19°°C 0 mm 0% 50 Km/h 70 % 1030 mb 0 mm/h

Through the lens

Local gastronomy

Cuttlefish lemonades

Heraklion

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.

Tuna salad

Heraklion

Ingredients: mayonnaise, lettuce, oil, salt, pepper, thyme.

Instructions: Boil whole tuna, remove bones and skin.

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.