Fish

One of the most popular Ancient Greek foods is fish. Herodotus mentions a "large fish... of the sort called Antacaei, without any prickly bones, and good for pickling," which was most likely a beluga found in Greek colonies around the Dnieper River. Skipjack tuna, tuna, swordfish, sea raven, black carp, porpoise, and mackerel are all mentioned by other ancient writers.

Fresh fish and seafood (squid, octopus, and shellfish) were popular on the Greek islands and coast. They were eaten locally but were more frequently exported inland. Sardines and anchovies were the standard diets for Athenians. They were occasionally sold fresh, but more often salted. A late third-century BC stele from the little Boeotian city of Akraiphia on Lake Copais includes a list of fish prices. Skaren (possibly parrotfish) was the cheapest, whereas Atlantic bluefin tuna was three times as expensive. Yellowfin tuna, red mullet, ray, swordfish, or sturgeon, a delicacy eaten salted, were common ocean fish. Lake Copais was famous across Greece for its eels, which were celebrated by the hero of The Acharnians. Other freshwater fish included pike, carp, and the underappreciated catfish. In classical Athens, eels, conger-eels, and sea-perch were regarded as a delicacy while sprats were cheap and readily available