Regional delicacies – which seafood can be found in Greece and which in Poland?

Today we take you on a culinary journey between Greece and Poland. The sea muddy beaches hide many different flavors. Although the Aegean Sea is much better known for seafood, there are also many rarities in the Baltic Sea. Each of these regions, although different from each other, has a lot to offer. We invite you to continue reading where you will learn more about the secrets of these cuisines.

Table of contents:

  1. Aegean aphrodisiacs.
  2. Baltic seafood.
  3. Greek cuisine specialties.
  4. Polish specialties from the sea.

Aegean aphrodisiacs.

In Greece, shrimps, octopuses, squids, mussels and tuna, perches and sardines are usually eaten. They are prepared in many different ways, such as grilling, coating, baking, sometimes they are also served with macarones or in salads. The Greeks very willingly offer tourists grilled octopus, squids or sardines prepared in the local regional way. When we are in a restaurant, it is worth to order a platter of fresh seafood, which gives us the opportunity to get to know many delicacies in one dish.

 Baltic seafood. 

Tourists going to the Polish seaside bet on the Baltic treasures. Fresh fish such as flounder, herring, cod or eel are most often on their plates. They also don’t despise balloons, salt and turbot. Equally often we meet foreign fish, such as halibut, perch, pollack and hake. They are served fried and baked with spices and lemon. Crayfish soup, turban from crayfish as well as crayfish cooked in cream, wine and dill water are also a frequent delicacy in Polish cuisine. One of the most valued seaside dishes are common shrimp. In the Baltic Sea you can find Baltic shrimps, but they are not edible. 

Greek specialties of Greek cuisine.

This country is not only famous for its Greek salad. We have prepared for you several recipes for characteristic Greek dishes, which you can find in seaside towns, famous for their taverns, where fresh sea specialties reign. Among others, octopus in wine and fried marides.


Octopus in wine (preparation time about 1.5 hours)

We need to prepare it:

  •  1 kg of cleaned octopus,
  • 120 ml of olive oil,
  • 2 cloves of garlic,
  • onion,
  • 2 Allspice,
  • 2 bay leaves,  
  • 1/2 teaspoon sweet bell pepper powder,
  • 3 sprigs of thyme,
  • 150 ml glass of dry wine (white or rosé),
  • 100 ml of sweet white wine,
  • 1/2 glass of water.


Rinse the octopus under cold and running water for several minutes, dry it. Cut them into pieces. Onions and garlic cut finely. Pour oil into a pot, heat up, add onion and garlic and fry on oil. Add the octopus, fry for a while until it changes color from grey to pink. Add the spices. Pour in both wines, cook for a few minutes until the liquid is reduced by half. Then add water. Boil, cover and cook over low heat for about an hour. 

Marides – whose fried small fish (preparation time about 20-30 minutes)

We need to prepare them:

– 1 kg sprats, 

– 400 g of flour,

– 2 tablespoons of sea salt,

– 3 lemons,

– sunflower oil.


Pour the flour and salt into a plastic bag or bowl, mix it so that the ingredients combine well. Then throw the fish into our mixture and coat them evenly in it. Fry the prepared elements in batches on a hot fat. Then put the finished dish on a paper towel to drain off the excess fat. The fish, at your discretion, can be poured with lemon juice.

Polish specialties from the seaside.

The Polish sea can also surprise you. Although we do not meet octopuses and squids here

We can taste equally tasty dishes. Crayfish soup, roasted fish and cod in cream are dishes that will suit everyone’s taste.

Crayfish soup (preparation time about 20 minutes)

We need to prepare it:

  • 30 crayfish (frozen), 
  • 1l of vegetable broth, 
  • 150g of clarified butter, 
  • 150 ml soup cream, 
  • salt, 
  • freshly ground pepper, 
  • fresh dill.


Prepare a vegetable broth. Boil washed crayfish in water (10 min). Peel the cooled ones from the shells. Break the pliers and armor into small pieces. Fry the broken pieces together with the butter slowly, watering the broth. Pour the hot butter through a sieve. Put the meat from crayfish tails into the broth, add crayfish butter and cream. Season with dill and pepper.

Roasted fish (preparation time about 1.5 hours)

We need to prepare it:

  • 2 fish fillets (cod),
  • 3-4 small carrots, 
  • 2 small parsley,
  • 1 small onion, 
  • 1 large clove of garlic, 
  • 2 slices of lemon peel, 
  • salt,
  • pepper,
  • dried thyme, 
  • olive oil.


Wash and clean the fish from the bones. Peel the carrot, onion and parsley and cut them. Scald the lemon and cut the garlic into slices. On a piece of aluminum foil, spread the oil, put the fish skin fillet down on it. Season the fish with the above-mentioned spices and lemon. Wrap everything together in foil. Bake in oven in 180 degrees for 40 minutes.


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