Local Bites

Sailing in Greece is a tasty treat

By Jenny Wilson
on  August 29, 2014

If you’re one of the countless people who have tried sailing in Greece, you will already know that seafood is a speciality of the region.

It makes sense since this relatively small country has a vast coastline, although the Aegean has suffered from over-fishing, which can make seafood that bit more expensive. Who cares? You’re on holiday and you’re unlikely to taste any more fresh and exquisite examples than here.

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Besides, the fruit of the sea is so much a part of the Greek diet that there are actually offerings to suit all budgets. If you want to spend your euros elsewhere, there are sardines (sardeles), mackerel (kolios) and anchovies (gavros) that will not break the bank, not to mention smelt (marides) and bogue (gopa). Squid, or kalamari, is also inexpensive, although a lot of it is imported from the likes of China and even California. Restaurants will usually tell you if their kalamari is fresh but, if not, the way it is cooked can be a good indicator. If it has been frozen, it is likely to be served cut and fried, while in-season, fresh squid is usually fried or grilled whole.

Then there is the seafood where the price you pay will largely depend on the supply available at the time. This includes swordfish (xifia), some kinds of Mediterranean tuna, bream and trout.

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Atop of the seafood food chain is lobster, or astakos, as it is known in Greece. This delicacy may be a little on the pricey side but it can be well worth the euros you pay. Macaroni with lobster, or astako makaronada, is a speciality across much of the country.

If, however, you want to go along with a Greek favourite, there can be no better choice than the red mullet or barbounia. It is usually averagely priced but there is an even cheaper option, its cousin koutsomoures, which some people think tastes even better.

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The choice is yours, but one thing’s for certain, your time sailing in Greece will not be complete without trying the delicacies that thrive below the surface.

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