Fish sold by the kilo
These are the whole wild fish on ice, priced per kilo (how that works) and grilled over charcoal. Prices are on the menu. The scientific names are those of the species usually sold under each Greek name.
| Greek | Say it | English | Scientific name | Notes |
|---|
| Συναγρίδα | sinagrída | Common dentex | Dentex dentex | A large, firm white fish of the sea bream family; one of the most prized fish in Greek tavernas. |
| Φαγκρί | fangrí | Red porgy, common sea bream | Pagrus pagrus | Pink-silver, white flesh; the classic wild bream for the grill. |
| Σφυρίδα | sfirída | White grouper | Epinephelus aeneus | Large grouper with thick white flakes. |
| Ροφός | rofós | Dusky grouper | Epinephelus marginatus | The dark grouper of the rocks; dense, meaty flesh. |
| Σκορπίνα | skorpína | Red scorpionfish | Scorpaena scrofa | Spiny and ugly, sweet and delicate; also the classic fish-soup fish. |
| Μπαρμπούνια | barboúnia | Striped red mullet | Mullus surmuletus | Small red fish, several to a plate, sold by the kilo. |
| Κουτσομούρες | koutsomoúres | Red mullet | Mullus barbatus | The smaller, paler cousin of the barbouni, with softer flesh. |
| Γλώσσα | glóssa | Common sole | Solea solea | Flat fish, fine white flesh; the name means “tongue”. |
Other fish on the menu
| Greek | Say it | English | Scientific name | On our menu |
|---|
| Γαύρος | gávros | European anchovy | Engraulis encrasicolus | Marinated (γαύρος μαρινάτος) and on the dakos. |
| Σαρδέλα | sardéla | European pilchard, sardine | Sardina pilchardus | Grilled over charcoal with tomato sauce. |
| Σκουμπρί | skoumbrí | Atlantic mackerel | Scomber scombrus | Smoked, and in the potato salad. |
| Τσίρος | tsíros | Sun-dried salted mackerel | Scomber spp. | A cured fish, sliced as a meze. |
| Χέλι | chéli | European eel | Anguilla anguilla | Smoked, on its own and on the Santorini fava. |
| Σολομός | solomós | Salmon | Salmo salar | Marinated, on the vine-leaf dolmades “nigiri”. |
| Αυγοτάραχο | avgotáracho | Bottarga (cured grey-mullet roe) | Mugil cephalus (roe) | With linguine and courgette. |
| Ταραμάς | taramás | Salted fish roe | — | Our white taramosalata is made with uncoloured roe. |
Shellfish, cephalopods and the rest
| Greek | Say it | English | Scientific name | On our menu |
|---|
| Μύδια | mídia | Mussels | Mytilus galloprovincialis | Steamed, fried with walnut skordalia, or saganaki. |
| Κυδώνια | kidónia | Warty venus clams | Venus verrucosa | Raw, on ice. |
| Γυαλιστερές | yialisterés | Smooth clams | Callista chione | Raw, on ice. |
| Αχινός | achinós | Sea urchin | Paracentrotus lividus | Sea urchin salad: the fresh roe. |
| Γαρίδες | garídes | Shrimp, prawns | — | Saganaki, in the shrimp salad, the garlic pie and the pasta dishes. |
| Καραβίδα | karavída | Langoustine, Dublin Bay prawn | Nephrops norvegicus | The tails (καραβιδόψυχα), pan-fried with tartare sauce. |
| Χταπόδι | chtapódi | Octopus | Octopus vulgaris | Grilled over charcoal with grape-must syrup. |
| Καλαμάρι | kalamári | Squid | Loligo vulgaris | Pan-fried, or with pesto on fried potatoes. |
| Σουπιά | soupiá | Cuttlefish | Sepia officinalis | Grilled over charcoal with black mayonnaise, priced by the kilo. |
Three words you will hear
- Ψαροταβέρνα (psarotavérna): a fish taverna, which is what we are.
- Ψαρομεζέδες (psaromezédes): the small seafood plates that start the meal and often become the meal.
- Λαδολέμονο (ladolémono): olive oil and lemon, beaten together, poured over grilled fish.
