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Landing a Seafood Feast, Greek Style
Enjoying the bounty of the seas that wash against Greek shores can be a fishy business. The waters have been over-fished for decades and much "Greek" fish served today is often frozen from other waters. Take heart, though.You can still feast on delicious fish in Greece—it's just a question of what you order, and where.
Patrons of fish restaurants are usually greeted with iced displays of the catch of the day. Proprietors will often spout some mumbo-jumbo about the fish being caught only an hour earlier—allow the shills some poetic license and go for the operative word here, fresco, fresh, as opposed to kat, frozen.
The fish you choose will be sold by the portion, merida, and priced by the kilo. Expect to pay at least €50 a kilo for such popular fish as xifia, swordfish; lavraki, sea bass; tsipoura, sea bream; and barbounia, red mullet.
Yes, fish is expensive in Greece, but remember, that price is per kilo, and the portion you order may well weigh, and cost, less.
A wonderful place to cast your line for local color, along with getting a good look at the denizens of the Greek seas, is the Fish Market in the Athens Central Market at Athinas and Evripidou Streets, between Monastiraki and Omonia squares.
Vociferous vendors hose down iced piles of scales, shells, and tentacles while reeling in customers.
Can't accommodate a red mullet in your hotel room? Not to worry.
Yours truly, can satisfy the appetite this most Athenian of institutions will no doubt trigger in one of the city's many fine fish restaurants.
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