Ψάρια - psaria - fish / seafood

Notes: Fish is usually served ‘as is’: head and tail on, eyes staring at you. If you ask the waiter when you order, the chef will fillet it for you. Whole fish (including lobster) is commonly sold by the kilo, in which case it’s quite normal to go to the kitchen and watch the chef weigh it, then agree on the price. In tourist tavernas fish is often priced by the plate, i.e. a set price meal. There is a Greek word for seafood but normally everything from the sea, e.g. including lobster, is on the menu under the heading 'psaria'. Kalamari: squid, usually rings cooked in batter. Xifias:  swordfish (ksifias), either steak or souvlaki – very ‘meaty’. Ktopodi: octopus, usually in a red wine sauce. Baklarios: cod, may be salted. Astakos: lobster, may be the type commonly found in UK restaurants or may be a Spiny or Slipper lobster - equally as tasty (and equally as expensive). Solomos: salmon, fresh (or frozen) but may be farmed in Greece – like swordfish, very meaty. Spetsiota: chunks of fish in sauce, cooked slowly in the oven with veg / veg and rice. A speciality of Spetses, not often seen on Kefalonia. While you might have a picture in your mind of what a lobster looks like there are different types of lobster and you’re likely to also see spiny lobsters and slipper lobsters as well as clawed lobsters on display in the cold cabinet. Equally as tasty (and equally as expensive).

clawed lobster

slipper lobster

spiny lobster

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