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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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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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