Edible fish

Although Greece is fished out to some extent, there are still sufficient good eating fish remaining. If you despair of catching any then treat yourself in a taverna. The fish is mostly grilled and arrives without a sauce or other trimmings. Particularly good for eating are the following:

Tuna (Tonnos)
Frequents northern waters in the summer and travels south to the Mediterranean in winter. The white flesh is a little oily but delicious.
Swordfish (Xsifia)
As above and just as delicious. In years past the swordfish was not considered a good fish to eat and local lore reckoned if you ate swordfish you went mad. Times have changed and now Greeks consider it one of the best eating fish.
Grouper (Sfiritha)
Prefers sandy or rocky bottoms and you may be lucky enough to get one in the less populated areas. Pleasant white flesh.
Red mullet (Barbouni)
Tasty white flesh but full of small bones.
Bream (Fagri, Sinagritha)
Tasty and not too bony.
Whitebait (Menthes)
Often served as a starter, the little fish are cooked and eaten whole.
Octopus (Octopothi)
Sometimes a bit tough but always tasty. Pickled octopus is delicious.
Squid (Kalamari)
Normally deep-fried. Delicious.
Prawns (Garides)
Often expensive and not always fresh. Buy them off a fishing boat and cook them yourself for the best results.
Crayfish (Astakos)
Just as delicious as lobster. Normally boiled or grilled.

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