We know her sardine, which we choose for meze with ouzo or tsipouro. We know him too anchovy which, as a rule, we prefer to marinate. But we know him Sardelagavro?

We will answer you: Only 45% consumers know it. lionfish a few more (ie. 49%). For wild salpa And German, V 75% And 77% respondents, respectively, does not know what exactly.

All four of the above “exotic” names belong to foreign fish species which we find in Greek seas. That is, species that, due to climate change, sea temperature, as well as a number of human interventions, have appeared in areas that are not usually related to their geographical distribution.

Somehow, the Mediterranean must now face a new threat. Alien fish species are disrupting the biodiversity of the sea, and competitive trends with native species are taking place, resulting in greatly reduced space and food available for fish. For example, it is believed that today they invaded more 1000 alien species V Mediterranean Sea, while in Hellas before 2018 were recorded 214.

The four species mentioned above also show an increasingly dynamic distribution in the Greek seas and especially in South partsince the water is warmer there, having “backgrounds” to spread to them North And west.

Maybe for the Greek seas sardine, lionfish, wild salpa and german be a threat, but on our plate it’s a treasure. All four of these fish are a rich source proteins, they are low in fat, contain no carbohydrates and are high percentage of omega-3 fats. In fact wild salpa and germano also contain arachidonic acid, what a special Omega 6 fatty acid, which is essential for brain health and his our immune system.

We understand that you may have many questions. Where can you find these fish? How can I cook them? The program answers all these “4 Aliens” which is coordinated Hellenic Marine Research Center (HEL.KE.TH.E) and carried out in conjunction with Aristotle University of Thessaloniki (AUTH) And WWF Greece.

The ambassador of this program is the chef George Zulis, who we turned to to clarify the above a little better. As the chef explains to us at the beginning, most of us may not know what kind of fish we are talking about anyway. it’s not a complex one. lionfish, for example, we will logically meet him at the fish market in our area, while o German V Cyprus the most expensive fish.

Of course, this particular fish is a bit harder to find in local fish shops, and that’s what Giorgos Zulis hopes to change with this promotion so people start asking for more of these fish. Because for now the fishermen prefer to let the Germans go and not catch them, because they destroy their nets.

Of course, all this takes time: at the moment, there are already more foreign fish than local ones, according to the chef and as told to 4Alien by the Ministry of Rural Development, it takes three generations to reach equilibrium.

Now, aspiring cooks who want to try any of the four fish above should know the following: lionfish it is eaten in all forms, meaning it can be cooked and soup and grilled, but it is also eaten raw. OUR German can also be done raw but also fried. OUR sardine, now, as his name suggests, he needs thermal process be consumed. In general, we treat these fish like any other known fish.

As the chef will say at the end, it all starts with educating consumers to learn more about what it means. stability And sustainable fishing. But even professionals have to slightly open their “umbrella”: “If a fisherman gives consumers, for example, mussels all year round, then you understand that consumers also think that such and such a fish is consumed all year round.”

And just like that, most of us end up asking every time we go to a fish restaurant. squid And fried shrimps, although we know that in most cases it is frozen.

So how about a change, Is there sardines and french fries this Shrovetide Monday?