A staple in Greek cuisine.
Seafood is a common menu item in a Mediterranean diet. From small fried smelts to whole snapper, Greek cuisine offers recipes that are not only easy to make, but delicious. Served with a Greek salad and French fries, you will feel like you are sitting at a taverna on a Greek island.
Did you know?
Greece’s most popular fish is “barbouni” (red mullet). This fish is often fried and drizzled with a lemon and oil dressing.
Interesting facts about lobsters:
- Lobsters were once considered a poor man’s food and were often fed to chickens and pigs.
- Lobsters are red once cooked – uncooked they can be bright blue, green or yellow.
- Lobsters can swim forwards or backwards and they scoot away in reverse by rapidly curling and uncurling their tails when alarmed.
- Lobsters can grow up to four feet long and weigh as much as 40 pounds.
- It is believed that lobsters can live as long as 100 years.
- Without butter, lobsters aren’t fattening. Three and a half ounces only have 96 calories and about two grams of fat.
- A lobster’s claws are strong. A very large lobster could break your finger.
- The most common lobster in Greece is the spiny lobster and another lobster also found is the slipper lobster, known as the “kohlotipa”.
- Lobsters are grilled or used in “astakomakaronatha” in Greek cuisine.
Cooking Lobsters – Lobsters need to boil for 10 to 20 minutes depending on the size. For a 1 lb lobster approximately 10-13 minutes, for a 1 1/2 lb lobster approximately 12-18 minutes, and for a 2 lb lobster approximately 18-23 minutes.
Patataki 