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.

Lobster is the perfect ingredient for soups, sandwiches, or just on its own.

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.

Steamed Mussels
Fried Calamari
Lobster Bisque
Tequila Shrimp
Shrimp Saganaki
Pan Fried Fish Filets
Fish Chowder
Grilled Kingfish
Skate Fish
Crab Cakes
Grilled Salmon Steaks
Deep Fried Redfish
Astako Makaronatha (Seafood Pasta)
Grilled Red Snapper
Fried Smelts
Baked Swordfish
Octopus drying outside Greece’s tavernas
Grilled Octopus

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