Our 5th Mobility in ITALY 2011

1. Our 5th Mobility in ITALY 2011

2. EATING FISH THROUGH AGES Since man appeared on earth, fish has always been part of our diet. In fact, all early prehistoric human communities were established near rivers, lakes and the sea.

3. Scientists found evidence of this fact. For example: A very famous wall painting fragment (approx. 1650 B.C.), which was discovered during the excavations of the prehistoric Thira-Santorini (an island in the Aegean Sea), describes a fisherman holding a haul of fish in Ancient Greece.

4. A fish is pictured on a glazed plate of the 13th century (exhibited in the Corinth museum). The household utensils reveal the nutrition habits of people diachronically. It is well known that more than fifty kinds of fish contributed to the variety (richness) of the Byzantine cuisine.

5.  The fish as a symbol in the Christian religion Ichthys is the ancient and classical Greek word for “fish”. In English it refers to a symbol consisting of two intersecting arcs,the ends of the right side extending beyond the meeting point so as to resemble the profile of a fish.It was used by Early Christians as a secret symbol and now known colloquially as the “sign of the fish” or the “Jesus fish”. Fish are mentioned and given symbolic meaning several times in the Gospels. Several of Jesus’ twelve Apostles were fishermen. He commissioned them with the words “I will make you fishers of men.”

6. In the parable of the feeding of the five thousand people, a boy is brought to Jesus with “five small loaves and two fish. The question is asked, “But what are they, among so many?” Jesus multiplies the loaves and fish to feed the multitude. In the parable of the Drawing of the Nets, Jesus compares God’s decision- on who will go to heaven or to hell at the end of this world- to fishes sorting out their catch, keeping the good fish and throwing the bad fish.

7. The big changes in our fish eating habits came with the industrial revolution due to three reasons : thanks to the evolution of transport means, we can now eat fresh fish in the higher mountains as well as at the seaside.

8. thanks to the appearance of household appliance, such as freezers and fridges, we don’t need to can or dry fish for the purpose of conservation any more. The fact that we still eat dried or salted fish is mostly because we like it or because it is a tradition. For example, in the region we come from, Peloponnese, we eat salted cod on 25th of March, the day we celebrate the outbreak of the Greek revolution of 1821 against the Ottomans.

9. the third unfortunate change came from our bad fishing habits. Since rivers, seas and oceans are nearly emptied from its fish population, we now eat more farmed fish than wild ones.

10.  In Greece everything revolves around water

11.  Saltwater Fish and Sea Animals of Greece A WONDERFUL MARINE WORLD!

22. The stamp of Greece in Sea Food Cuisine The image of whole fish on the grill might be seared into the minds of most people when they think about Greece’s maritime cookery. But the Greek cuisine is filled with countless other ways to cook fish and seafood, most culled from the country’s rich regional traditions.

23. Greece’s regional fish cookery is a direct response to what is available and abundant from place to place, from the fish itself to the vegetables, sauces, accompaniments, and herbs. Techniques vary not only from place to place but from fish to fish. Small fish, for example, tend to be floured and fried. A classic way to fry sardines and fresh anchovies, for example, is to press two together at a time, right at the tail tips, and to pan fry them in olive oil. The result is a V-shaped double sardine. Typically that’s served with “skordalia” (mashed potatoes with oil and garlic).

24. Sometimes larger fried fish, such as mullets, are served the next day in a preparation called savoro, which sounds Italian but hearkens back to the sweet and sour flavors that the ancient Greeks also liked to dress their fish with. It calls for a sauce of rosemary, raisins, tomatoes, vinegar and sometimes even petimezi, or grape syrup. But fish are also baked, pan-fried, sautéed, even poached in the Greek cuisine.

25. The proliferation of excellent quality farmed fish in the last few years in Greece, especially bream and grouper, have made fish recipes more accessible, mainly because farmed fish is so much more economical than wild catch. Greece is also home to a great wealth of ready-to-eat fish and seafood appetizers, prepared and produced by the country’s formidable fish industry. Many of these canned products have been inspired by regional and other classic specialties.

26. Fish and Vegetables Regional fish cookery invariably means the marriage of fish and other healthy Greek ingredients such as vegetables. Variations of the vegetable-fish theme are echoed in such dishes as the Cretan recipe for bass, grouper or snapper baked with leeks (in winter) and okra (in summer), or for various species of fish baked with red and/or green peppers, a specialty in Thessaly.

27. Fish stews are not as common in Greece as they are elsewhere in the Mediterranean, arguably because of the wealth of really fresh fish available here and the Greek penchant for liking great ingredients prepared as spartanly and simply as possible. There are fish stews, though, among them a luscious, dense stew of cod and chick peas and another fascinating dish with bream and purslane in a light tomato-based stew. Both of them are from Crete.

28. In the Ionian islands, where several fish dishes take their cue from the 400 year Venetian presence, fish stews are common. “Bianco” and “bourtheto”, the former in a peppery white wine sauce and the latter cooked with paprika, leeks and more, are two of the best known fish recipes in the Ionian islands.

29. Mussels and other Seafood specialties from the North of Greece In Salonika (the second biggest city in Greece) and its northern areas, where most seafood comes from the ample coves and inlets around the Halkidiki peninsula, shellfish are abundant. The mussel is especially esteemed, thanks to, in a large part, the large number of Asia Minor Greeks who brought a fondness for it with them when they emigrated as political refugees to the region in 1922.

30. Mussel farming is big business in the north of Greece, with places like Pieria and Halkidiki especially fecund. The local mussel is a small, slim one. Most farmed mussels are the Mediterranean blue variety.

31. Two of the best northern Greek dishes are mussels stuffed with rice and pine nuts, and mussels simmered in a small shallow frying pan called the “saganaki”, cooked with wine or ouzo, tomato, and “feta” (the Greek white cheese).

32. Another legacy of northern Greek fish and seafood cookery is the penchant for the sardine, a favorite among the Pontian Greeks, who arrived from the Black Sea and also settled in large numbers in Macedonia. A few local dishes include baking it with leeks or wrapping it in vine leaves and baking or grilling. Sardines are also a near staple food on the Greek island of Lesvos, where they flourish in the island’s many coves and bays and make for the foundation of a lucrative canning business.

33. Sardines is a sea fish that is particularly popular in Greece but also in other Mediterranean countries as well as the Iberian Peninsula. The Greek sardine is a fish that lives in herds in all the Greek seas. It swims in deep water, and usually moves between bottom and surface. There is a ban on sardine fishing during the months of December to March. Sardines caught in the Mediterranean and the open sea are not the same.

34. Dishes on oysters and clams are very popular in Greece. They are mostly preferred to be eaten during the Lent (40 days before Easter Sunday). They are preferred to be eaten raw with some lemon or cooked with pasta and tomato sauce.

35. Freshwater fish such as a number of catfish varieties, carp, and trout, this latter one a popular farmed fish, too, have long been part of the fish traditions of northern inland lakes and rivers of Greece. Recipes for these fish are distinct. Because such fish is blander than saltwater fish, strong seasoning is common. A popular local preparation from towns up in the north, such as Kastoria and Serres, is lake fish stuffed or baked with currants, black or red pepper, tomatoes, onions, and sometimes walnuts.

36. Nuts and robust seasoning are a trademark of certain Salonika fish dishes, too. Carp, fillet of sole, and fish croquettes might be served with a pungent walnut and vinegar sauce in the second largest city of Greece. There are some fascinating old Thessalonika recipes for heady fish, such as carp or bass baked with greengage plums and for fish fillets baked with white wine and dried plums.

37. Fish Farming in Greece Domestic demand has increased steadily for farmed fish, especially because prices have fallen, allowing more consumers, who otherwise could not easily afford wild fish, to enjoy seafood.

38. Greece offers investors attractive incentives to invest in the dynamic aquaculture sector. There are opportunities not only in existing fish farming, but in activities such as creating new products, food processing, fish feeding, and producing juveniles. Labor costs are attractive and Greece's reputation is widely recognized by buyers and consumers worldwide. Incentives include cash grants, loan interest subsidies, and lease subsidies up to 45%. Other options include a tax allowance up to 100% with a loan interest subsidy up to 45%.

39. Fish-farming

40. What is Fish-Farming? The climate in the southern Mediterranean has proved to be well-suited for farming fish. The rich shoreline and numerous islands of Greece provide an ideal habitat for aquaculture and the country's rich history of traditional fishing makes the industry a natural growth area. Fish-farming is the second biggest export branch of the primary production in Greece, not only with great importance for the balance of exterior transactions but also for the regional growth of our country.

41. Factors of the branch of fish-farming predict an increase in demand up to at 50% in the next five years, with profits for the Greek companies, which possess the first place in a European level. The tendencies of the increased demand and the continuous reduction of competitors in the market are also the most powerful arguments for those who believe that there will not be a problem of prices for the next five years.

42. Fish-Farming and the environment Fish-farming activities respect the environment. The importance that is attributed to the protection of the environment sensitizes our country in matters of management of natural resources. The balance of ecosystems, where our products are raised, is the main obligation that fixes our activities. It seeks daily the permanent improvement of operation of our installations in a safe and environmentally friendly way.

44. PRODUCING FISH ! Spawn ( eggs of fish & shellfish ) Department of fish that produce eggs Fish that produce eggs are placed in special reservoirs that are checked daily so that the ideal conditions are ensured for the production and growth of their eggs. Department of live food The eggs of fish are fed for 40-50 days exclusively from natural fish component before they are promoted to hatching. Department of hatching The eggs are placed in the reservoirs of hatching, where they remain up to 60 days after they hatch. In the meanwhile, they are developed in small fish and the first stage of the process is completed.

45. Department of weaning After 60 days the small fish are transported into the reservoirs of the department of weaning. It is the department where feeding stops and a systematic diet begins. Department of prefattening and fattening the fish In this stage of the process, the spawn (the fish that produce eggs) take the final form. Having reached an average weight of 1,5 up to 2 grams, the final quality test is done before it is promoted to fattening.

46. Ensuring the best quality of farmed big fish ! Selection - Thinning Out - Measurement Fish farmers responsible of each unit, in order to ensure the best quality and growth of cultivated fish population possible, take care of the selection of fish in two or three sizes depending on their weight.

47. At the same time they take care of the thinning out of fish depending on their size, placing them in correct densities in specially shaped fish tankers. In combination with selection and thinning out, measurement also takes place in order that each unit is aware of the productive capacity and the smooth growth of raised species.

49. Control and changes of nets Specially educated divers check systematically the nets, where fish populations inhabit, for their completeness and change them in case of damage. This activity is essential for every unit, so that the produced types are maintained in most excellent situation, under the best conditions, at all duration of their growth.

50. Fishing is the most crucial activity that takes place in a unit of fattening, since it is the final stage of production before the big fish are launched in the market. The fish are considered fishable when their medium weight has exceeded the 350 grams. Nevertheless, it is possible that smaller sizes are fished, depending on the purchasing demand. Nevertheless, it is possible that smaller sizes are fished, depending on the purchasing demand. In this stage, fish are measured and checked for their quality for the last time.

51. The quality of fish (saltwater and farmed fish) The "quality" and characteristics of fish depend on the quality of water in which they live, their diet, but also the right environmental conditions. For this reason there is a connection between the characteristics (sizes and varieties) of fish and a number of parameters relating to the environment in which they live, i.e. food provided, the source of energy derived from water, nature of the seabed.

52. Final products The variety of fish eggs that is launched in the market by the “Greek Fish-Farming” grow in the following species of fish. bassfish eggs gilthead eggs

53. Sea-bream Sole

54. THE NUTRITIONAL VALUE OF FISH Fish is one of the many types of food that are included in the Mediterranean diet, which contributes to the good physical and mental health. It is food of high nutritional value which protects our organism from heart and cancer diseases. The Mediterranean diet constitutes an element of intercultural exchange. Customs and traditions of communities which find expression around the world are included in the term “intangible cultural heritage” coined by UNESCO. It is essential that UNESCO has recognized the contribution of the Mediterranean diet to this heritage.

60. FISH: A natural source of Omega 3 acids Fish, according to scientists, is the most natural source of Omega 3 acids/lipids.

61. The question is: "Are acids harmful to our body and a burden?” The answer is that they are not...On the contrary, they help the organism a lot Because if there weren’t these acids, many body functions would not be possible. In particular, fish oil contains large proportions of these Omega 3 acids.

62. They are essential to our organism, which can not produce it by itself and therefore it needs to "import" them in the body from a natural source, namely, our food. Omega 3 is therefore the only truly "essential” acids in our body. Natural food sources of omega 3 acids are fish (e g. sardines, mackerel, anchovy, herring, tuna, etc.) some fruits (e g. soy, flax, walnuts, etc.) and seeds.

63. Modern nutritionists and research scientists recommend us to eat foods that contain little saturated fat that overload the body and plenty of foods containing the essential Omega 3 fatty acids. Scientific population studies and surveys concluded that the benefits of Omega 3 acids contained in fish oil are important to our health. Moreover, hospital experiments on a controlled diet program with fish have proved these benefits.

64. Eskimos and Japanese, who consume larger quantities of fish than the western countries suffer less from heart diseases.

65. To sum up: Omega 3 acids that are abundant in fish help: To reduce the chances of heart attacks and improve the overall condition of the heart To reduce the incidence of cardiovascular diseases, and the hardening of the arteries To keep healthy and efficient function of cell membranes and improve cholesterol metabolism To prevent ourselves from depression To improve memory and brain efficiency To fight against rheumatoid arthritis To improve brain function To prevent carcinogenesis To reduce pain in inflammation To prevent asthma To decrease the risk of premature birth and low birth weight infant To maintain healthy habits

66. Therefore: The sea food in any form should be at our table twice a week.

67. Omega 3 acids can also be found… … in green leafy vegetables, dried fruits, seeds and seed oils, but it is a slow process. Many scientists believe that the main cause of the rising cases of cardiovascular diseases, hypertension, diabetes, some forms of cancer and premature ageing, is the imbalance between our intake of omega-6 (included in oil, poultry, meat) and omega-3. Our ancestors had implemented a fraction (Omega 6/Omega 3) 1:1 in their diet, while modern eating habits have brought a fraction close to 20:1. To gain maximum benefit you must include oily fish in your diet.

68. What species of fish are full of Omega 3 acids? Fish and other seafood with high omega-3 fatty acids are: Herring, Necklace, Salmon, Trout, Sardines, Swordfish, Kefalos, Squid, Shrimp, Tuna, Cod Remember that canned fish is also rich in Omega acids but, beware, some brands of tuna have been deprived of omega-3 fatty acids during the process of canning, so check the nutrition labels. Also the nutritional value of fish is affected by the diet of the fish, its age and size.

69.  Introduction Since the ancient times, the Greeks have been dealing with fishery and shipping. The location of Greece, near the sea, forced them to develop these activities. The Greek marine fleet was the most powerful of the discovered world. Nowadays, fishery is still a big industry in our country. Since the Greek diet includes a lot of fish, the national demand is very high.

70. Imports - Exports FISHERY, our forgotten wealth…  Because of the contamination of animal and agricultural food with toxic substances, a lot of consumers have turned to fish as a significant ingredient of the Mediterranean cuisine.

71. It is therefore useful to report certain elements so that we can render more explicit the picture that prevails. Despite the big importance the preferential existence of our thousands of kilometres of coasts and the square kilometres in marine extent has on our Fishery, the Fishery participates with a very low percentage of 2% in the domestic Gross Agricultural Product. Our imports in piscatorial products are double than the exports. Domestic fishery products are covering the needs for a better diet.

72. Greek Fishery is summarised as follows: Sizes of piscatorial production The marine fishery production participates with percentage 70% in the total piscatorial production The aquacultures, with a percentage of 18,5% The transformation of fish catches, with a percentage of 11.5%

73. Sizes of Marine Fishery and Shipping production Number of ships: 19.531 The 92% of ships are shorter than 10 meters The 90% constitute familial enterprises The average age of ships is 19,8 years The income of fishermen is very low The production is also low because of the lack of infrastructure and the difficult working conditions for small fishing vessels.

74. Sizes of piscatorial fleet in Europe According to the classification of piscatorial fleet in the EU, Greece is: first in number of piscatorial ships seventh in capacity of fishing ships worst in the average speed of fishing ships

75. Fishing Licences in GreeceFishing from the shore No licence is needed to fish from the shore. This can be done with either a rod or a handheld line from a beach or from a harbour or walkway. Greek fishers tend to be respectful of swimmers.

76. Spear fishing and fishing from boats A fishing licence is needed in Greece to fish from a boat or with a spear or harpoon. Licences are obtained from local port authorities or the local coast guard office and are valid for two years. These offices can be found in all ports. Note: Licences are not available to non-EU citizens.  Licence holders must also hold a booklet on fishing that is available from the port authorities.

77. Fishing Rules and Regulations There are minimum sizes regarding the capture of many types of fish and octopus. Fishermen can find information on minimum measurements from the port authorities or on the Ministry of Nautical Affairs website.

78. Fishing with a net is forbidden  Spear fishing is not allowed anywhere in Greece during the month of May It is illegal to use spears with any kind of compressed gas, including air and CO2, or any kind of explosive charge It is illegal to spearfish with any kind of underwater light source such as a flashlight or a torch at any time. This includes night fishing and fishing inside caves

79. Restricted areas Certain small islands may be protected or have restrictions in place regarding fishing. Check for signs stating that fishing is prohibited or check with the port authority about local regulations. There are port authorities or coast guard offices at virtually every port in Greece.

80. Freshwater Fishing Freshwater fishing is popular in the districts of Macedonia, Epirus, Peloponnese, where there are the longest rivers and the largest lakes in Greece. There are no clubs for freshwater fishing in Greece. Those who want to fish need to find information and make arrangements themselves. Generally no licence is needed to fish with a line or rod in rivers, lakes or reservoirs. Local restrictions may apply. As with fishing in the sea, size restrictions apply for several kinds of fish.  Freshwater fish in Greece include trout, whitefish and catfish.

81. Fishing Risks The main dangers when fishing in Greece apply to those fishing with a spear or harpoon. Safety precautions such as using a marker buoy should be followed as there can be heavy traffic around islands, including jet skis and small boats. Boats and jet skis should remain 100 m away from diving buoys.

82. Greek Fishery contributes to the Gross National Product (GNP) It participates with a percentage of about 0,8% in the GNP with production of 120.000 tons.   It participates with a percentage of 1,2% in the national employment  . About 30.000 people deal professionally with fishery. Farm fishing covers the needs of the Mediterranean countries at a percentage of 50%.

83. …to be continued in Greece!!!...

84. Joint Work by the students: Babounis George Fotopoulou Fotini Gallopoulou Anabella Mitakidou Klio Pappas Elias Spiliotopoulos Nicholas