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