From Pond to Plate

Epirus is known for its pristine natural environment and its thriving fish farming industry. This area, rich in crystal-clear rivers and freshwater springs, provides the ideal conditions for cultivating high-quality fish, particularly trout and sea bass.

Fish farming in Epirus operates under sustainable practices that prioritize the health of both the fish and the ecosystem. Farmers monitor water quality, temperature, and oxygen levels to ensure optimal growth. The fish are typically raised for 18 to 24 months, depending on the species, until they reach the desired size and weight for harvest.

Harvesting usually occurs in the early morning to minimize stress on the fish. Workers use nets to collect the fish from the water, ensuring minimal damage to their scales and fins. Afterward, the fish are immediately sorted, cleaned, and chilled to preserve their freshness. Packaging is often done onsite, with the fish vacuum-sealed or packed in ice-filled containers, ready for transport to markets and restaurants across Greece and beyond.

When it comes to cooking, Epirus’ fish is a culinary delight. Popular preparation methods include grilling with a drizzle of olive oil and lemon juice, baking with fresh herbs, or frying to achieve a crispy texture. Local recipes often pair the fish with seasonal vegetables or traditional Greek sides, such as horta (wild greens) or potatoes, showcasing the simplicity and rich flavors of Epirus’ cuisine.

From farm to fork, fish farming in Epirus is a harmonious blend of tradition and innovation.