Fishery and Aquaculture

Although modern technology has changed fishing industry worldwide, the majority of Greek coastal fishermen still fish using traditional methods. Some of the most common species caught in Greek waters are sardine, anchovy, sea bream (tsipoura), sea bass (lavraki) and Mediterranean mussels. Furthermore, aquaculture provides a significant contribution to primary sector production in Greece.  Sea aquaculture, in particular, is constantly increasing its contribution to the country’s economy. 

Greece is a country with a significant tradition in quality fishery. With a 4,000-kilometre coastline around the mainland, plus a further 11,000 kilometres around the Greek islands, Greece offers excellent conditions for fishery operations.

The Greek sea is also the source of many delicacies like avgotaraho, a traditional cured fish roe delicacy, protected under the PDO provisions and considered by many as Greece’s answer to caviar.  Also, smoked trout, smoked eel and a host of other preserved fish are among the country’s most prized local delicacies, as well as a growing part of food exports market.