Greek coastal cooking really shines when it keeps things simple, and nothing proves that quite like grilled octopus or fried whitebait. You’ll find these two classics in just about every seaside taverna from Crete to Corfu. They depend on the freshest catches and just a touch of seasoning to bring out all that flavour.
The methods are straightforward—honestly, any home cook can pull them off. Yet, somehow, they capture the heart of Mediterranean seafood cooking in a way that feels special.
Greek seafood stands out in Mediterranean cuisine because it focuses on enhancing the natural taste of the catch rather than masking it with heavy sauces or complicated preparations. Grilled octopus comes to the table charred and tender, just dressed in olive oil, lemon juice, and oregano.
Fried whitebait gets a dusting of flour and turns up golden and crisp, sometimes with nothing more than a lemon wedge. Both dishes show how Greek cuisine gives quality ingredients the respect they deserve.
These coastal dishes are so accessible. You can use fresh or frozen octopus—just boil it first, then finish it on a hot grill. For whitebait, a quick flour coating and a dip in hot oil is all you need.
Learning these methods opens up a whole world of Greek seafood recipes. It’s honestly pretty amazing when you can make something at home that tastes like a meal by the Aegean.
Greece’s 13,000 kilometres of coastline shape a cuisine that’s all about fresh fish, simple prep, and a deep, old-school maritime tradition. The Mediterranean supplies daily catches that define island life and fill coastal tavernas across the Aegean and Ionian Seas.
Greek coastal cooking grew out of necessity and abundance. Fishermen out on the Mediterranean would turn their daily catch into meals using olive oil, local herbs, and wine. Families passed these methods down through generations.
Drying octopus in the sun before grilling started as a practical move. Fishermen needed to preserve their catch and improve its texture and flavour. Even now, you’ll spot octopus hanging outside psarotavernas, drying in the salty air.
Ancient Greeks leaned on seafood as their main protein source. Coastal communities came up with ways to preserve their catches—salting, pickling, marinating—to make them last longer. These techniques evolved into dishes like marinated anchovies (gavros marinatos) and salted mackerel, which still pop up on meze menus.
Seafood really forms the backbone of Greek coastal dining. Fresh catches move from boat to table in just a few hours. At tavernas, guests pick whole fish from icy displays, and the kitchen grills or fries it with barely any seasoning.
Common Greek seafood preparations:
The coastal approach to traditional seafood dishes puts quality first. Greek cooks use garlic, lemon, white wine, and native herbs to enhance natural flavours, skipping heavy sauces.
Meze culture shows off seafood’s versatility. Small plates of fried smelt, grilled octopus, or pickled fish show up with ouzo or wine. These shared starters turn meals into long, social affairs.
The Greek islands offer a wild variety of seafood recipes. Each island’s waters bring in different species, so regional specialties pop up everywhere. Lesvos stands out for its excellent fish tavernas—think sardines, mackerel, and red mullet (barbounia).
Santorini and Mykonos have more upscale seafood presentations, but they stick to traditional techniques. Crete’s coastal towns serve octopus stews and grilled cuttlefish. The Ionian islands lean into Venetian-influenced dishes, like lobster pasta (astakomakaronada).
Fishermen haul in catches twice a day during summer. Mornings bring sardines and anchovies, while evenings deliver bigger fish, octopus, and squid. This daily rhythm sets the taverna menus—specials depend on what just came in.
That abundance shapes local economies and tourism. Visitors flock to authentic psarotavernas where locals eat, drawn by the sight of fishermen unloading crates and octopus drying on lines. It’s a direct connection to Greece’s maritime heritage, and honestly, there’s nothing quite like it.
Grilled octopus really stands out as one of the most iconic dishes in Greek coastal cooking. It’s all about tender meat, charred edges, and those bright Mediterranean flavours.
The prep comes down to three things: picking quality octopus, nailing Greek grilling methods, and using authentic ingredients like Greek olive oil and dried oregano.
Frozen octopus actually gives you more tender results than fresh when you’re grilling. Freezing breaks down the meat fibres, so there’s no need for old-school tenderising like beating or sun-drying.
A whole octopus between 1 and 2 kilograms works best at home. That size gives you thick tentacles that char nicely on the grill without drying out. Smaller ones cook too fast and get tough, while bigger octopus takes so long you risk overcooking.
The best octopus feels firm, with intact skin and a fresh sea scent. Avoid ones that feel mushy or smell strongly of ammonia. Most fishmongers sell them already cleaned, which saves a lot of hassle.
Greek cooks boil octopus before grilling to make sure it turns out tender. For a 1-kilogram octopus, simmer it for 40 to 50 minutes with red wine vinegar and lemon slices. The meat should feel tender when you poke it with a knife, but the skin needs to stay firm and not slip off.
Once it cools, cut the tentacles apart for easier grilling. Toss the central bit with the teeth, and clean and quarter the head.
Get your grill super hot at first, then drop it to medium-high once the octopus goes on. Brush the meat with olive oil so it doesn’t stick. Grill for 10 to 12 minutes, flipping every couple of minutes to get those nice char marks. The skin should get a little crispy and lose its slippery feel.
Ladolemono sauce gives Greek grilled octopus its signature taste. It’s just extra virgin Greek olive oil and fresh lemon juice, about a 2:1 ratio, whisked until it comes together. Pour it over the hot octopus right after grilling so the meat soaks up all that flavour.
Sprinkle on dried oregano—Greek oregano if you can find it, since it’s punchier and earthier than the regular stuff. Serve with fresh lemon wedges for extra zing.
The dish hits the table with tentacles glistening in olive oil, char marks standing out against the purple-grey skin. Greek tavernas usually serve this as a meze with ouzo or raki, but honestly, it makes a great main course too. Just add some crusty bread to mop up the ladolemono.
Getting octopus tender isn’t hard, but you have to prep it right before it hits the grill. Freezing, boiling, or the old sun-drying method all change the final texture. Cleaning can happen before or after cooking, depending on how you want to do it.
Cleaning octopus after boiling is much easier than doing it raw. Once it cools, cut off the head from the tentacles.
Slice open the head and pull out the inner membranes to remove everything inside. If you find any grit or sand inside, rinse it under cold water.
Cut the head into quarters or smaller pieces if it’s large. At the base where the tentacles meet, there’s a little chunk with the beak—just cut that out and toss it. Separate the tentacles for grilling.
Pat everything dry with kitchen paper before brushing on Greek olive oil. If it’s too wet, you won’t get a good char.
Fresh octopus can be chewy and tough, but frozen octopus turns out much more tender. Just freezing it for a couple of days breaks down the fibres, making things way easier for home cooks.
Boiling is the go-to method for tender grilled octopus. Put the octopus in a big pot with enough water to almost cover it. Add wine or vinegar to help tenderise the meat and cut the strong seafood smell.
For a 1kg octopus, boil it for about 40 to 50 minutes. Bigger ones (2kg) might need up to an hour or a bit more.
Check if it’s ready by poking the thickest part of a tentacle with a knife. It should feel soft, but not mushy. Stop cooking before the skin starts peeling off, or you’ll have a sticky mess on the grill.
Sun-drying is the old Greek way. Fishermen hang octopus outside under mesh, letting the sun do its thing. It’s not common these days except in some coastal villages.
Tossing aromatics into the boiling water acts like a quick marinade. Bay leaves, rosemary, thyme, garlic, and thick lemon slices all add flavour as the octopus cooks.
After boiling and drying, brush the octopus with Greek olive oil before grilling. Some people add crushed garlic to the oil for a little extra punch.
The simplest marinated octopus uses just olive oil, letting the grill add most of the flavour. If you want more, add lemon juice, dried oregano, and black pepper right before grilling—not hours ahead. Too much acid from lemon can make the texture mushy if it sits too long.
Greek-style grilled octopus shows up at the table with just olive oil and lemon, sometimes with capers, fresh salads, and a few small plates to balance the rich, charred seafood. The presentation can be super casual as part of a meze spread or skewered souvlaki with classic sauces.
Ladolemono dressing really brings grilled octopus to life in Greek tavernas. You just whisk together fresh lemon juice, extra virgin olive oil, dried oregano, and salt—usually about a 1:3 ratio of acid to oil.
Right before serving, give the dressing a good whisk. You want it cloudy and thick so it clings to those charred tentacles. Some cooks toss in minced garlic or a splash of white wine vinegar for a bit more zing.
The bright acidity slices through the octopus’s richness, and oregano adds that earthy, unmistakably Mediterranean touch.
If you’re after something cooling, grilled octopus also goes beautifully with tzatziki sauce. Capers scattered on top deliver little briny bursts that play well with the seafood. A bit of aged balsamic can add a sweet note that balances the char.
Pairing grilled octopus with Greek salad just makes sense. The chunky tomatoes, cucumbers, red onions, and feta cheese bring a crisp, fresh contrast to the smoky seafood.
Those veggies stay cool and crunchy against the warm, tender octopus. It’s a satisfying combo.
Octopus salad takes things in a different direction. Here, you dice the grilled octopus and mix it with chopped veggies, olives, and a lemon-olive oil dressing. It’s a great lunch option or addition to a meze spread.
You toss the octopus with the other ingredients once it’s cooled a little after grilling.
Capers show up a lot with grilled octopus in coastal Greece. Their sharp, vinegary punch lifts the octopus without taking over. Most cooks go for salt-packed capers that they rinse, but brined ones work too.
Those little firm buds add a nice bit of chew against the octopus’s tender bite.
Octopus souvlaki turns grilled tentacles into easy-to-eat skewers. You cut the octopus into thick chunks and thread them onto metal skewers. After grilling, the souvlaki lands on the table with lemon wedges, sliced onions, and sometimes a tomato-cucumber garnish.
Greek meze spreads love to feature grilled octopus among a bunch of small plates. You’ll often see it with dolmades, grilled halloumi, olives, and fresh bread. This way, everyone can nibble and sample lots of flavors.
The octopus usually gets sliced into thick rounds, showing off that purple-tinged skin and white inside. Restaurants arrange the pieces on a simple white platter, letting the colors and char marks pop. A drizzle of olive oil and a scatter of parsley finish it off.
In Greece, people love to fry up small fish—bones and all—until they’re golden and crisp. Just add a squeeze of lemon and you’re set.
Whitebait covers a few species of tiny fish from the Mediterranean, usually about 3 to 6 centimeters long. In Greece, the most common are atherina (Mediterranean sand smelt), marida (picarel), and gavros (small anchovies).
You’ll find these fish swimming in big schools near the coast. Greek fishermen catch them with fine-mesh nets in shallow waters around islands and along the shore.
The best time for whitebait is summer, when they’re everywhere. Fresh whitebait should have clear eyes, shiny skin, and smell clean, like the sea—not fishy.
Because they’re so small, you just fry them whole. People eat everything: heads, bones, tails. Frying softens the bones, so they add a nice crunch.
Prepping fresh whitebait is a breeze compared to bigger fish. Just rinse them under cold water to wash away any sand or grit. Pat them dry with kitchen paper—if they’re too wet, the flour won’t stick and you’ll get soggy fish.
Some cooks gut the fish, but honestly, most skip it since the innards are tiny and disappear after frying.
Season plain flour with salt and pepper in a big bowl. Toss in the whitebait by the handful, making sure each fish gets coated. Shake off any extra flour so you don’t end up with a heavy crust.
Greek cooks usually reach for olive oil to fry whitebait, but vegetable oil works if you’re watching your budget. Pour enough oil into a wide pan for about a centimeter of depth. Heat it over medium-high until it shimmers but doesn’t smoke.
Work in small batches so the oil stays hot. Drop in three or four fish at a time, letting them cluster together—this makes flipping easier and looks great on the plate.
Fry each side for about 1 to 2 minutes until golden and crisp. Scoop the fried fish out with a slotted spoon and let them drain on kitchen paper.
While they’re still hot, sprinkle on some extra salt. The outside should be crunchy, the inside tender. Serve right away with lemon wedges and a glass of ouzo or chilled white wine.
You’ll see fried whitebait on mezze platters all over coastal tavernas, either as a starter or with drinks.
Fried whitebait really shines with fresh lemon wedges, tzatziki sauce, and a crisp Greek salad. You don’t want anything too heavy or complicated that might overpower the fish.
Greeks serve fried whitebait straight from the pan while they’re still piping hot and crunchy. A squeeze of lemon over the fish brightens the mild, sweet flavor and cuts through the fried coating.
Tzatziki sauce is a favorite dip for those who like a cooling touch. The yogurt, cucumber, garlic, and dill mix creates a creamy contrast to the crispy fish.
Some tavernas also offer skordalia, a thick garlic-potato dip that’s especially popular along the coast.
The fish fit right in on a meze spread. You’ll often see them next to dolmades, grilled halloumi, or marinated olives. When they’re served this way, you can just pick them up by the tail and eat them whole. The bones are soft enough to chew, but some people still like to pull off the heads.
Chips are a classic side in Greece, making for a simple but satisfying meal with whitebait.
A proper Greek salad really balances out fried whitebait. You get fresh tomatoes, cucumbers, red onions, and olives tossed in Greek olive oil and oregano. The salty feta adds a punch that’s just right with the mellow fish.
Ouzo is the go-to drink for fried whitebait at seaside tavernas. That anise kick pairs so well with seafood. If you’re more into wine, reach for something crisp and white.
Assyrtiko from Santorini or Moschofilero from the Peloponnese are both great choices. Their acidity cuts through the fried coating, and those mineral notes really lift the fish.
Dry rosé from the islands also works. Lighter wines keep things in balance and let the fish shine.
Greek coastal tavernas turn out crispy fried calamari, rich shrimp saganaki, and shared meze platters. These dishes keep things simple so the seafood can really shine, with just olive oil, tomato, and feta.
Greek fried calamari starts with squid rings and tentacles, lightly dusted in flour and fried until golden. The coating stays thin and crisp, and the squid inside stays tender.
Tavernas usually rush it straight from the fryer to your table, still hot and crunchy.
The basic recipe uses just flour and salt, but some cooks add semolina for extra crunch. You need the oil nice and hot—around 180°C—before adding the squid. Cook each batch for only two or three minutes to avoid turning the squid rubbery.
Lemon wedges always come on the side. A good squeeze brightens everything up. In some places, you’ll get skordalia as a dip, while others stick to just lemon and oregano.
Shrimp saganaki brings together prawns, tomato sauce, feta, and a splash of ouzo in a small pan. The name comes from the sagani, a two-handled frying pan Greeks love for this kind of dish.
You start the sauce with ripe tomatoes, garlic, and olive oil. Once the tomatoes break down, toss in the prawns. Feta crumbles go on near the end, softening but not fully melting.
A splash of ouzo adds an anise note that works surprisingly well with the sweet prawns. Finish with fresh parsley and a pinch of red pepper flakes.
Restaurants usually serve saganaki with crusty bread for soaking up all that sauce. It often comes to the table still sizzling.
Greek meze platters offer a mix of small seafood dishes for sharing. You might get marinated anchovies, grilled octopus, fried smelt, and salted mackerel. Some are hot off the grill, others arrive chilled or pickled.
Marinated anchovies—gavros marinatos—soak in vinegar with garlic and parsley. Fried fish like whitebait or atherina get eaten whole, bones and all.
Grilled prawns show up brushed with olive oil and lemon. Smoked fish and fish roe dips round things out.
These spreads work best with a group. Everyone grabs a bit of this and that, pairing bites with ouzo or wine. The variety keeps things interesting and lets you try a bunch of different flavors and styles in one meal.
Greek coastal cooking keeps the ingredient list short and high quality. The goal is to bring out the natural flavor of the seafood, not cover it up. Greek olive oil is at the heart of almost every dish. Lemon juice and herbs like oregano add brightness and aroma that really define the cuisine.
Greek olive oil does double duty in coastal seafood—used for both cooking and finishing. It adds depth and richness but doesn’t drown out delicate fish and shellfish.
Extra virgin olive oils from Crete, the Peloponnese, and other regions bring fruity, peppery notes that pair perfectly with grilled octopus and fried whitebait.
Dried oregano is the go-to herb in Greek seafood. Greek oregano stands out from other Mediterranean types with a stronger, slightly peppery flavor and floral aroma.
Cooks sprinkle it over grilled fish, mix it into marinades, and add it to tomato seafood stews.
Other herbs show up too. Fresh parsley finds its way into fish soups and mussel saganaki. Wild thyme from the islands pops up in baked fish. Garlic is common, but most cooks use it sparingly so it doesn’t overpower the seafood.
Lemon brings a sharp, bright acidity that cuts through rich olive oil and really lifts the natural sweetness of seafood. You’ll find fresh lemon juice in almost every Greek seafood recipe—squeezed over grilled sardines or whisked into anchovy marinades.
Ladolemono dressing mixes lemon juice and olive oil into a simple, silky emulsion. It works as both a marinade and a sauce. The classic mix is three parts oil to one part lemon juice, with salt and sometimes dried oregano stirred in. You’ll spot this dressing on grilled octopus, drizzled over baked fish, or tossed with mussels fresh from the steamer.
This sauce lets the seafood shine while adding just enough moisture and zing. Some cooks toss in garlic or fresh herbs, but honestly, the traditional versions stick to the basics.
Greek coastal food doesn’t stop at ladolemono. Capers bring a briny, tangy punch, especially popular on the Aegean islands. People scatter them over grilled fish or stir them into tomato sauces for baked seafood.
Vinegar pops up a lot, especially in marinated dishes like pickled octopus or anchovies. Red wine vinegar is the go-to—it sharpens up the flavors and helps with preserving.
Tomato sauce, whether from fresh or canned tomatoes, gets simmered with olive oil, garlic, and oregano. It’s the base for things like mussels saganaki and baked fish. The sauce should stay light and a bit sweet, not heavy. Crumbled feta on top adds a salty, creamy bite against the tangy tomato.
Greek cooks love to pair grilled octopus, fried whitebait, and other seafood with crisp salads dressed in good olive oil and lemon. Warm sides like roasted potatoes and rice soak up all those rich, smoky flavors from the grill.
The classic Greek salad always brings a cool, refreshing contrast to smoky octopus or other seafood. Chopped tomatoes, cucumbers, red onions, bell peppers, Kalamata olives, and feta get tossed with Greek olive oil, a splash of lemon, and dried oregano. The acidity balances out the richness of olive oil-basted octopus, and salty feta plays nicely with sweet seafood.
An octopus salad is another favorite. You’ll see mixed greens topped with sliced grilled tentacles, cherry tomatoes, red onions, olives, and feta. The vinaigrette stays basic: Greek olive oil, lemon juice, and oregano. This works just as well with fried whitebait scattered on top.
A fennel and orange salad brings sweet and fresh anise flavors that go beautifully with grilled fish. Crunchy fennel and juicy citrus slices give a nice texture next to tender seafood. Greek cooks often add thin red onion and finish with olive oil and a splash of white wine vinegar.
Greek lemon potatoes are the side everyone wants with seafood. They’re roasted with lemon juice, garlic, oregano, and olive oil until crispy outside and soft in the middle. The potatoes soak up the pan juices, making them perfect with grilled octopus or whole fish.
Spanakorizo, a spinach and rice dish, is lighter but still satisfying. White rice simmers with onions, garlic, fresh spinach, tomatoes, and herbs. It fills you up but doesn’t overpower delicate seafood. A squeeze of lemon at the end brightens it up.
Roasted Mediterranean vegetables are always a hit. Aubergines, courgettes, peppers, and cherry tomatoes get tossed with olive oil, garlic, and oregano, then roasted until they’re sweet and caramelized but still hold their shape. Grilled pita bread does double duty—as a side and as a scoop for tzatziki, that tangy yogurt and cucumber sauce that just goes with everything.
If you want to master Greek seafood, it really boils down to three things: get the freshest seafood, use the right tools for grilling and frying, and keep your techniques simple to let the flavors shine.
Fresh octopus makes a world of difference when you’re grilling. Look for firm flesh, clear eyes, and a clean, briny smell. Actually, frozen octopus works well too—freezing breaks down the muscle fibers and helps tenderize it.
The color should look even, from pale grey to reddish-brown. If it smells like ammonia or feels slimy, skip it.
For whitebait and other small fish, check for bright, clear eyes and shiny scales. The flesh should bounce back when you press it. Greek cooks prefer whole fish, not fillets, since the bones and head boost the flavor.
What to look for in quality seafood:
Greek extra virgin olive oil is the backbone of these recipes. If you can, pick up oil from Kalamata or Crete. The peppery, fruity taste is just made for grilled fish and octopus. And always use fresh lemons—bottled juice just doesn’t cut it.
A cast iron grill pan is your best friend for grilled octopus. It gives those char marks and smoky depth. The heavy pan spreads heat evenly and helps avoid rubbery octopus. Get it really hot before you add the meat.
For frying whitebait, a deep, heavy pot works better than a shallow pan. The depth lets the fish float and cook evenly. A thermometer makes it easy to keep the oil at 180°C—that’s the sweet spot for crispy seafood.
A fish spatula with a thin, bendy blade makes flipping fillets easy without breaking them. The slots help drain off extra oil. Tongs are great for turning octopus, but they can tear delicate fish.
Handy tools for Greek seafood:
A mortar and pestle comes in handy for crushing dried oregano and prepping garlic for marinades. Crushing by hand brings out way more flavor than using pre-ground spices.
Start by boiling octopus before grilling to keep it tender. Drop the octopus in a pot with water, a splash of red wine vinegar, and some lemon slices. Simmer for 40-50 minutes per kilo, until a knife slides into the thickest part easily.
Let the octopus cool all the way before grilling. Pat it dry—excess moisture will stop it from charring. Brush it with olive oil and grill over medium-high heat for about 10-12 minutes, turning every couple of minutes.
Whitebait barely needs any prep, but timing is everything. Toss the fish in seasoned flour, shake off any extra, and fry in small batches for just 2-3 minutes. If you crowd the pan, the oil cools down and the fish go soggy. You want golden and crispy, not brown.
For whole fish, score the flesh diagonally on both sides before grilling. This helps heat get in and gives olive oil and lemon somewhere to go. Greek cooks like to stuff the cavity with herbs, lemon, and garlic.
Pour ladolemono over the seafood while it’s still hot from the grill. Whisk olive oil and fresh lemon juice together until it thickens a bit, then pour it over so the seafood soaks up all the flavor. Sprinkle dried oregano on just before serving.
Greek coastal cooking is all about fresh seafood, simple seasonings like olive oil and lemon, and classic techniques passed down through generations. The focus stays on the true flavors of the catch, and you get plenty of health perks from omega-3s and lean protein.
Greek cooks usually boil octopus first to tenderize it before grilling. They toss it into a pot with allspice, garlic, bay leaves, and thyme. It simmers for about 30 to 40 minutes, just until a knife slips into the skirt with no resistance.
After boiling, they cut the octopus into pieces and grill it hot and fast for a few minutes per side. This gives you those lovely char marks without toughening the meat. The grilled octopus gets tossed in a marinade of olive oil, balsamic vinegar, lemon juice, oregano, capers, and parsley.
Tavernas serve it at room temperature as a meze, often on top of fava (a yellow split pea spread). The octopus should be tender but still have a bit of chew.
Cooks coat whitebait lightly with flour and salt, then fry them in hot olive oil. You eat the little fish whole, bones and all. Greeks squeeze fresh lemon over the crispy fish right at the table.
Sides stay simple. Fried whitebait usually comes with lemon wedges and maybe a little dish of tzatziki or skordalia. Some tavernas bring it out with other mezedes like grilled octopus and Greek salad.
A sprinkle of fresh parsley often finishes the plate. Sometimes there’s a pinch of dried oregano in the flour, but the real star is the fish itself.
You’ll see grilled octopus on nearly every psarotaverna menu around the Greek islands and coasts. Fried calamari is another must-have, always with lemon. Small fried fish, eaten whole, are a seaside staple.
Shrimp saganaki pairs prawns with tomato sauce and feta. Octopus and pasta brings together tender octopus and pasta in a tomatoey sauce. Whole grilled fish gets a drizzle of olive oil and lemon right at the table.
Mussel pilaf cooks mussels and rice together in their own juices. Fishermen’s soup, or kakavia, mixes all sorts of fish and shellfish in a light broth. Salt-baked fish comes out juicy after baking in a salt crust.
Seafood is a lean, high-quality protein. Octopus packs a lot of vitamin B12, which helps nerves and red blood cells. It’s also a good source of iron, selenium, and copper.
Oily fish like sardines and anchovies are loaded with omega-3s, which are great for your heart. They help with inflammation and even lower blood pressure. Eating small fish whole, like whitebait, gives you calcium from their soft bones.
Greek cooking methods keep those benefits intact. Grilling uses very little extra fat. Olive oil adds healthy monounsaturated fats and antioxidants. Fresh lemon juice brings vitamin C without any added salt.
Traditional coastal techniques still rule Greek seafood cooking. Grilling whole fish over charcoal is just as common in small village tavernas as in fancy Athens restaurants. The approach is all about simplicity.
Modern Greek chefs stick close to these roots, though they might tweak the presentation. They still boil octopus before grilling. The marinades haven’t changed much—olive oil, lemon, oregano, garlic.
A few new places experiment with things like smoking seafood or using different citrus, but the basics don’t change. When you start with fresh fish and cook it right, you really don’t need to mess with it much.
When you pick out fresh whole fish, check for clear, bright eyes and gills that look red or pink. Press the flesh—it should spring right back.
Give the fish a sniff. It ought to smell like the ocean, not fishy or like ammonia.
Most of the time, you’ll find octopus frozen, and honestly, that’s not a bad thing. Freezing actually helps make the meat more tender.
You usually get frozen octopus already cleaned, with the eyes and beak gone. If you spot a fresh one, don’t hesitate to ask the fishmonger to clean it for you.
Whitebait and other small fish should look shiny, and their scales should stay intact. Try to buy from a fishmonger who sells a lot, since that usually means fresher seafood.
Once you get your seafood home, stash it in the coldest part of your fridge. Aim to cook it within 24 hours if you want the best flavor and texture.
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