Fresh Fish

Sea Bream

Sea bream has delicate white flesh with a mild, clean flavour and virtually no fishy smell. It is high in lean protein and a good source of omega-3 fatty acids, B vitamins, and selenium, nutrients that support heart and brain health.

Sea Bass

Sea bass is prized in Greek cuisine for its firm, sweet flesh and clean taste. It is an excellent source of lean protein and omega-3s, and its low fat content makes it one of the lightest fish you can eat without sacrificing flavour.

Red Porgy

Red porgy is a firm, full-flavoured white fish caught wild in the Aegean. Its meat is denser than sea bream with a slightly richer taste, and it holds up well to strong Mediterranean seasonings. Rich in protein and B12.

Red Mullet

Red mullet is one of the most flavourful fish in the Aegean, its distinct, slightly sweet taste comes from feeding on crustaceans on the seabed. Always wild caught, never farmed. Rich in protein, phosphorus and vitamin D.

Grey Mullet

Grey mullet is an underappreciated fish with firm, flavourful flesh and a distinctive earthy sweetness. Its roe, bottarga, is one of Greece's great delicacies. Rich in omega-3s, protein and fat-soluble vitamins A and D.

Cod

Cod is the leanest fish you can eat, almost zero fat with an impressive protein content. Its mild, flaky white flesh is highly digestible and suited to all ages. Wild caught from the North Atlantic, it has been a staple of Greek fasting cuisine for centuries.

Tuna

Fresh tuna has dense, dark red flesh with a meaty texture that is unlike any other fish. Extremely high in protein and rich in omega-3s, niacin and B6. When fresh from the Aegean in summer, it needs very little preparation.

Shrimp

Shrimp are one of the leanest sources of protein in the sea, very low in fat and calories while delivering a satisfying, sweet flavour. A good source of iodine, selenium and astaxanthin, the antioxidant that gives them their colour.

Squid

Squid is a lean, protein-rich seafood with a mild flavour that takes on whatever it is cooked with. Very low in fat and calories, it is an excellent source of copper, selenium and B12. Versatile and quick to cook.

Octopus

Octopus is remarkably lean and high in protein, one of the best low-fat seafood options available. It is rich in iron, B12, and taurine, and has a firm, satisfying texture once properly tenderised. Always wild from the Aegean.

Mussels

Mussels from the Thessaloniki gulf are sustainably farmed and among the most nutrient-dense shellfish available. Exceptionally high in B12, iron and selenium. Eating mussels has one of the lowest environmental footprints of any animal protein.

Bluefish

Bluefish is a bold, oily fish with dark flesh and a strong, distinctive flavour, not for the faint-hearted. Its high omega-3 content makes it one of the most nutritious fish in the Aegean, particularly good for cardiovascular health.

Mackerel

Mackerel is one of the richest sources of omega-3 fatty acids of any fish, a single serving covers your weekly recommended intake. Its oily, full-flavoured flesh is deeply nutritious and one of the most affordable ways to eat well.

Sardine

Sardines are nutritional powerhouses, packed with omega-3s, calcium, vitamin D and B12 in a small package. Always wild caught, they are one of the most sustainable and affordable fish in the Mediterranean. Eaten whole, bones and all.

Salmon

Salmon has rich, buttery orange flesh and is one of the best dietary sources of omega-3 fatty acids. Responsibly farmed in the cold waters of the North Atlantic, it is high in protein, vitamin D and B12, and astaxanthin, the antioxidant that gives the flesh its colour. Its higher fat content makes it deeply satisfying and well suited to almost any cooking method.