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Types of Seafood Used in Greek Cuisine

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nm1999

nm1999

Active member
I love Greek seafood dishes. When I am in Greece, there is such a variety! I don't live in Greece, so I try to find options. As far as I can tell, these are some of the top seafood types I can find where I live that are great in Greek cuisine.

Octopus: Called htapodi in Greek, octopus is so common! I saw it everywhere when I went to Greece, and it was always on the menu in seacoast areas. I love it alongside Greek salad as a mezze. I can get octopus at home to make!

Swordfish: Called xifias in Greek, swordfish is one of the most popular types of seafood in Greece. It is a large, meaty fish that is known for its delicious taste and firm texture. I have had it in Greece grilled or served alongside fresh Mediterranean herbs and vegetables.

Anchovies: Known as gavros in Greek, anchovies are a popular ingredient in many Greek dishes. They have a bad rep here in the United States but I love how they taste! These tiny salted fish are a common ingredient in the classic Greek salad as well as stews and casseroles.

Calamari: Calamari is also popular in Greece and I can also easily find it at home. These little rings (known as kalamari) are coated in flour and fried until they are golden-brown and crispy on the outside, yet tender on the inside. Seasoned with lemon, garlic, and parsley, calamari is a must-have appetizer for seafood lovers.

Sardines: Popularly known as sardelles in Greece, sardines are common in Greece, and I have eaten them from time to time. The fish is often grilled and seasoned with herbs such as oregano before being topped with a generous amount of Greek olive oil. I think I may have also had them fried. I can sometimes find fresh sardines at home to cook. I personally love it with ladolemono.

What other seafood can I get in the United States that are common in Greece?
 
Mussels, clams, oysters, lobster, crab, lavraki (called "Branzino" at Wholefoods), anchovies..
 
ellinasgolfer0320 said:
Mussels, clams, oysters, lobster, crab, lavraki (called "Branzino" at Wholefoods), anchovies..
Click to expand...
I love lavraki (branzino). My family used to use it for a plaki-style dish. My favorites are mussels, lobster, crab, lavraki, and "mullet" which I find in Greece a lot. I really just like to do whatever is fresh. Oh yes, and fresh anchovies, too!
 
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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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