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Various Travel Advices : SUMMER’S NUTRITION |
SEAFOOD – FISHES
Here some useful information when you buy or eat fish
How can you tell if they are fresh:
Eyes: They must extend and they must
be transparent
Smell: It must be light and pleasant
Branchia: They must be wet and intensively
red
Fish scale: They have to be smooth and
easily removed.
Fish: It has to be tight
BEFORE EATING THEM AT THE TAVERN
 
Pick out those you want to eat
Avoid eating fried food/fish because it’s really difficult to
distinguish the quality of the oil
Ask for seafood that is served warm. You have more possibilities to
taste something which is not kept in the fridge.
Order fish that you can distinguish at least visually. Thus, you will
know that you pay for what you’ve ordered.
IN ORDER NOT TO PAY …………THE COAL FOR
GOLD
You should be able to disinguish:
The fish called sfyrida from stira: Sfyrida has a light gray color
and a long shape. Stira has green “patches” on it.
The so-called goatfish from its “cousin: koutsomoura: The goatfish
has a curved head, while koutsomoura has a straight and short front.
Koutsomoura also has a more intense smell from the goatfish.
The sardine from frissa: Unfortunately, their only difference is a
yellow stripe on the sardine’s sides.
The whitebait from the tseroula: Tseroula is wider and has a lighter
color.
WHEN YOU BUY
 OCTOPUS:
The real octopus has fat tentacles and dark gray color. Instead of
octopus they might sell you melidona, which has a tasteless and rough
skin. Its color is reddish and its tentacles are thin and long.
SQUID: The real squid is reddish and
it has small flaps. If you do not notice it you may eat thrapsalo,
which is not as good as the squid. The thrapsalo has a gray color,
rarely yellow, while its flaps are very big as regards its body.
 Lobster-Shrimps-Crawfish:
It orange-red color is a sign of freshness, but unfortunately is not
always real, since if you put in hot water and vinegar it becomes
like that. Thus, the only way to find out if it’s really fresh
or alive is to see it before being cooked.
GENERAL RULES ON THE CONSUMPTION OF SEAFOOD
Never choose seafood that does not have a pleasant smell of freshness
Always choose shellfish of which the shell is closed. If you find
a small hole on the shell, try to empty its inside on your hand, to
find out if it smells bad.
In order to find out if a cockle is alive you should spill some lemon
on it.
Avoid any shell you do not its origin.
Avoid shrimps and crawfish that have an intense smell and avoid those
that the legs are not well attached to the rest of its bodies.
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