The ultimate guide on how to order fish like a Greek!

It is not a surprise that Greeks eat a lot of fish! Therefore, wherever your destination is, you will find numerous fish taverns serving those fresh, delicious "treasures of the sea". However, if you are not familiar with the fish of the Mediterranean Sea and it is difficult for you to order from a Greek menu, we are here to help you out! Here is our guide on how to order fish like a Greek!

Atherina (Αθερίνα)

English name: Mediterranean sand smelt

Atherina is a small fish that does not exceed 10cm. It is so tiny and thin that you can eat it without removing the bone. Atherina is dipped or battered in flour and fried. Drizzle with some lemon juice on top before eating. 

Bakaliaros or Bakaliaraki (Μπακαλιάρος, Μπακαλιαράκι)

English Name: European hake

Bakaliaros is famous for its soft flesh. You can find it in the traditional fish soup, fried or "plaki" (i.e. baked in the oven with tomatoes, potatoes, garlic and parsley). The Atlantic cod that is coming next on our list is also called Bakaliaros.

"Plaki" is baked fish with tomato sauce and potatoes. Image by lunamarina @ istock

Bakaliaros or Vakalaos (Μπακαλιάρος, Βακαλάος)

English name: Atlantic cod

Vakalaos is not native to Greek waters, but the relatively low price of the cured or salted fillets (pastós) has made it quite popular. Usually, the Greeks fry it or cook it as fish croquettes with skordalia, a dip made of potatoes (or bread) and garlic. It is a custom in Greece to eat Vakalaos with skordalia on the 25th of March when we celebrate the anniversary of the Greek Independence Day and the Annunciation.

Barbouni (Μπαρμπούνι)

English name: Red mullet

Barbouni is a delicious fish with a sweetish flavour. Its skin is orange and has a characteristic "moustache" on the cheeks. It is considered one of the tastiest fish in the Mediterranean but is a bit pricey. The most common way to cook the Barbouni is in the frypan, but occasionally you can find it grilled.

Fagri (Φαγκρί)

English name: Common seabream

Fagri is another quite pricey fish. However, it is also considered one of the tastiest fish and probably the best to grill. It is relatively large and has a silvery-orange colour. As we have already mentioned, it is best grilled and served with ladolemono sauce -an olive oil and lemon emulsion flavoured with oregano. The rule of thumb for eating fish in Greece is to drizzle the fried ones with lemon juice and the grilled or baked ones with ladolemono. 

Gavros (Γαύρος)

English name: Anchovy

Gavros is the well-known anchovy. You will find it fried or grilled but also pickled in a marinara sauce made of olive oil, vinegar and herbs. The name of this dish is Gavros marinatos, a popular accompaniment to ouzo and tsipouro.

 Marinated anchovies, or "gavros marinatos". Image by Yoav Hornung @ unsplash

Kephalos (Κέφαλος)

English name: Flathead grey mullet

Kephalos is a relatively cheap fish. It is usually cooked in the oven plaki (see above at Bakaliaros). It has a strong fishy taste, so you will love or hate it. Additionally, it has a lot of small bones, so maybe it is not the best choice for smaller kids. 

Kolios (Κολιός)

English name: Mackerel

Mackerel is a well-known fish, especially for its concentration of omega-3 fatty acids. Most prefer to cook it in the oven with olive oil and garlic, but you will often find it cured in salt and served as a meze with ouzo and tsipouro.

Koutsomoura (Κουτσομούρα)

English name: Striped red mullet

Koutsomoura is a smaller type of barbouni. Although similar in taste, koutsomoura has less flavour and sweetness but is far less expensive. It is served fried, much like barbouni.

Fried striped red mullet (koutsomoura) is a popular dish in Greece. Image by Symeonidis Dimitri @ istock

Lavraki (Λαβράκι)

English name: Sea bass

Lavraki is another popular fish. You will find it in almost every restaurant. It is a widely farmed fish and lacks in taste compared to the wild-fished one, but its price is much more reasonable. Ask for it on the grill with ladolemono.

Marida (Μαρίδα)

English name: Picarel

Marida is similar to Atherina. This small fish is dipped in flour and fried. Sometimes you will find Marida written on a menu as whitebait.

Melanouri (Μελανούρι)

English name: Saddled sea bream

Melanouri is a medium-sized flat fish. Its distinct characteristic is a black dot on the part that connects the body with the tail. The Greeks also prefer it on the grill with ladolemono.

Palamida (Παλαμίδα)

English name: Atlantic bonito

Palamida is a large, oily fish similar to tuna. You will find Palamida in the Greek sea during wintertime. Usually, we prepare it on the grill or in the oven. You can also find it cured under the name of lakerda (λακέρδα).

Peskandritsa (Πεσκανδρίτσα)

English name: Monkfish

Peskandritsa is the large "ugly" fish you usually see on the fish markets. Although it doesn't have the most appealing appearance, Peskandritsa is a delicious fish. The Greeks generally prefer it on the grill. Sometimes the cooks grill or bake the body and use the head to make fish soup. 

Pestrofa (Πέστροφα)

English name: Trout

Pestrofa is not the most common fish in Greece and is rarely wild-fished. The Greek species is the brown trout, but you will find the imported rainbow species more often. It was imported and prevailed because it grew faster. You will most likely find Pestrofa smoked as meze for ouzo and tsipouro.

Sardela (Σαρδέλα)

English name: Sardine

Sardela is a delicious fish rich in omega-3 fatty acids. Since it is a small fish and has less concentration in mercury -compared to other high omega-3 acids fish like Salmon- Sardela is considered one of the healthiest fish. Moreover, it is a low-price fish you will find in abundance in Greece. Keep in mind that it is most like to find sardines closer to a complete moon phase. You can eat them fried, grilled or baked with olive oil and oregano. 

Sargos (Σαργός)

English name: White sea bream

Sargos is a white fish we prepare in the oven with ladolemono or on the grill with olive oil and oregano.

Sfirida (Σφυρίδα)

English name: White grouper

Sfirida is a large, white, meaty fish and one of the most expensive ones. We bake it in the oven with ladolemono or drizzled with olive oil and oregano on the grill. Less often, you will find it boiled in the traditional fish soup.

Sinagrida (Συναγριδα)

English name: Common Dentex

Sinagrida is one of the largest fish. It can go up to fifteen kilos! Although expensive, it is a fish much loved in Greek cuisine. In some regions, you will find it baked with vegetables, but ideally, try one grilled with ladolemono.

Skorpina (Σκορπίνα)

English name: Red scorpionfish

Skorpina is a delicious fish. It is a perfectly edible fish, but the spikes of its spine are venomous, and its sting can be painful. Therefore, trying Scorpina boiled in the traditional fish soup is best.

The traditional fish soup with potatoes and carrots. Image by aedrozda @ pixabay

Tonos (Τόνος)

English name: yellowfin tuna

Tonos is the most expensive fish you are going to find in Greece. You will not find fresh tuna in fish tavernas, only in high-end restaurants. The yellowfin tuna from the island of Alonissos, in its preserved form (in olive oil), is an excellent meze for ouzo and tsipouro.

Tsipoura (Τσιπούρα)

English name: Gilthead sea bream

Tsipoura is probably the most commonly consumed fish in Greece. Because of its popularity, it is a fish that grows in fish farms extensively, but it is not impossible to find it wild-fished. Try it grilled or baked with ladolemono. 

List of endangered and vulnerable fish you should avoid

• Galeos (Γαλέος)

English name: School shark

• Rofos (Ροφός)

English name: Dusky Grouper

• Xiphias (Ξυφίας)

English name: Swordfish

Read our next article to find out everything you need to know about other types of seafood available on the Greek menus!

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Featured image by John Adamsj @pixabay