The fruits of the sea!
Greece, with its thousands of scattered islands, deep and crystal-clear waters, sheltered coves and rich seabeds, is an ideal place for shellfish to flourish. In Greek waters there are hundreds of species and variations of these gastronomic treasures. Their names vary from region to region. Oysters, mussels, scallops, pen shells, Noah’s Ark shells, sea urchins, “fouskes” and clams are among the best known. These exquisite delicacies capture all the aromas of the sea within their tiny flesh.
Mussels, with their glossy black shells and distinctive “beard” between the two valves, are found in shallow waters, attached to solid surfaces — mainly rocks and pebbles. Oysters, hard as salt-worn stones, are bursting with a wonderful briny, iodine-rich aroma. Scallops are characterised by their subtly sweet flavour and tender heart, protected within their hard shell. Pen shells, or “sea ears”, with their beautiful patterns on the shell, stand upright on the seabed — often half-open — ready to trap their food.
Precious allies to these shellfish are two small shrimps which, when they sense danger, nip at the tender flesh and cause it to snap shut tightly. Noah’s Ark shells, red and pointed like stones, have a flavour strongly reminiscent of oysters. Sea urchins — spiny, dark-backed wanderers of the sea — enclose within their rounded shells golden-red roe with an intense metallic taste. “Fouskes” resemble small, hairy stones in a dark khaki shade, while their flesh is a vivid yellow and carries a heady iodine scent. Clams trap their juicy flesh within glossy brown shells, marked by a distinctive red “little tongue”.
Iodine and the Sea on Your Table
Savour their delicate, refined flavour raw with just a squeeze of lemon, or cooked with culinary finesse. Here are some suggestions:
Shellfish are rich in polyunsaturated omega-3 fatty acids, helping to safeguard health, as their consumption is associated with a reduced risk of cardiovascular disease, lower blood pressure, improved management of diabetes, and even… a boost to libido. They also contain high biological value proteins, calcium, phosphorus, iodine and carbohydrates with low caloric content, making them an excellent dietary food choice.
Instructions for Shellfish Lovers
Shellfish should be purchased only from fish markets and shops, so you can be sure they have been inspected for food safety. They must be alive, with clean, odourless water inside their shells. Their flesh should smell of the sea, be moist, firmly attached to the shell, and “react” when touched with a sharp object or a few drops of lemon juice. Mussels are available not only fresh in their shells, but also shucked — fresh or frozen.
For many, opening fresh shellfish is a small adventure. The easiest way is to place the blade of a knife at the joint between the two shells and gently twist it. The flesh is then removed from the front. For sea urchins in particular, use a fork or a special cutter to open the peristomial disc.
Greece, with its thousands of scattered islands, deep and crystal-clear waters, sheltered coves and rich seabeds, is an ideal place for shellfish to flourish. In Greek waters there are hundreds of species and variations of these gastronomic treasures. Their names vary from region to region. Oysters, mussels, scallops, pen shells, Noah’s Ark shells, sea urchins, “fouskes” and clams are among the best known. These exquisite delicacies capture all the aromas of the sea within their tiny flesh.
Mussels, with their glossy black shells and distinctive “beard” between the two valves, are found in shallow waters, attached to solid surfaces — mainly rocks and pebbles. Oysters, hard as salt-worn stones, are bursting with a wonderful briny, iodine-rich aroma. Scallops are characterised by their subtly sweet flavour and tender heart, protected within their hard shell. Pen shells, or “sea ears”, with their beautiful patterns on the shell, stand upright on the seabed — often half-open — ready to trap their food.
Precious allies to these shellfish are two small shrimps which, when they sense danger, nip at the tender flesh and cause it to snap shut tightly. Noah’s Ark shells, red and pointed like stones, have a flavour strongly reminiscent of oysters. Sea urchins — spiny, dark-backed wanderers of the sea — enclose within their rounded shells golden-red roe with an intense metallic taste. “Fouskes” resemble small, hairy stones in a dark khaki shade, while their flesh is a vivid yellow and carries a heady iodine scent. Clams trap their juicy flesh within glossy brown shells, marked by a distinctive red “little tongue”.
Iodine and the Sea on Your Table
Savour their delicate, refined flavour raw with just a squeeze of lemon, or cooked with culinary finesse. Here are some suggestions:
- Mussels, steamed with a drizzle of olive oil in a simple yet delicious broth; baked as saganaki with feta, oregano and other herbs; grilled on skewers; fried in a light beer batter; or, above all, in an aromatic mussel pilaf or baked “giouvetsi”.
- Clams, oysters, pen shells and Noah’s Ark shells are usually eaten raw with lemon, so you can fully enjoy their captivating iodine-rich aroma.
- Pen shells, pan-fried, with their fleshy meat strongly reminiscent of crab!
- Freshly opened sea urchins, served as a striking golden-red sea urchin salad, fragrant with the scent of the sea.
- Scallops, grilled or pan-fried, as well as paired with pasta swimming in a rich tomato-based sauce.
Shellfish are rich in polyunsaturated omega-3 fatty acids, helping to safeguard health, as their consumption is associated with a reduced risk of cardiovascular disease, lower blood pressure, improved management of diabetes, and even… a boost to libido. They also contain high biological value proteins, calcium, phosphorus, iodine and carbohydrates with low caloric content, making them an excellent dietary food choice.
Instructions for Shellfish Lovers
Shellfish should be purchased only from fish markets and shops, so you can be sure they have been inspected for food safety. They must be alive, with clean, odourless water inside their shells. Their flesh should smell of the sea, be moist, firmly attached to the shell, and “react” when touched with a sharp object or a few drops of lemon juice. Mussels are available not only fresh in their shells, but also shucked — fresh or frozen.
For many, opening fresh shellfish is a small adventure. The easiest way is to place the blade of a knife at the joint between the two shells and gently twist it. The flesh is then removed from the front. For sea urchins in particular, use a fork or a special cutter to open the peristomial disc.
