Ο anchovy It is abundant in the Greek seas and constitutes 1/10 of the total annual fishing of the Aegean (it comes second after the sardine). It has been fished since the end of August, when the trawlers and the purse seiners are working and it has always been the food of the poor because its price was very low.

Due to their popularity and maritime origin, the fans of the legendary team of Piraeus, Olympiacos, were named by the bourgeois and properly Athenians, fans of Panathinaikos, anchovies. Since then the value of the fish has risen in the public eye, the anchovy has been glorified and changed its dimension, and the Olympians are proud of their anguish.

Returning to the gastronomic part of the article, let us mention that the anchovy has become the sought after meze of the Aegean because its meat is very tasty.

Characteristics of anchovy are its colors (greenish blue back and silver belly).

The best known way of making it is marinating in oil, vinegar, chopped garlic, red pepper and serve with chopped parsley.

It is also eaten fried sprinkled with lemon drops, while in Volos it is offered as tsipouro appetizer dipped in vinegar, reserve version!