The objectives of this theme are :

   1. The students will explore and will be familiar with the food they take from the sea which is near of them.

1.    They will have a contact with the identical nature of the topic area they live

2.    They will learn about jobs and workers their’s life depend on the sea

3.    They will know the ways the fishers fish taking into account the protection of the nature.

4.    They will be in contact with the difficulties of these jobs.

5.    They will learn about the ways of fish cooking.

 

The activities they use are interviews from students and teachers  they like to fish , interviews from professional fishers and fishmongers  They visit the coast that is near from us , in order to find the people we mention above , to take fotos and to gather litter they found on the beach. A map of the coasts near their city is necessary for the students  to realize the relationship of their place with the sea and to plan their visits to it.

After  asking their family or tavern owners they try to make a catalog of recipes with the different kinds of fish. 

We can collaborate with biologists and ichthyologists of HCMR. They will have a presentation about these topics with us. 
   
We will create a link with open access so that our activities
 will be known at everyone in the community.
 Biology , Geology, Geography, Household Economy, Literature , Ancient Greek , Art, English Language are the school subjects we use.

It is with great pleasure that we can announce that your school has been granted the certificate of the European Blue School. Our sincere congratulations to you, your students and all who have worked with you on the project.

Certified schools from the Network of European Blue Schools can meet each other at the European Blue School networking session.  It will take place virtually on 9th June at 3 pm CET.  After this meeting, we will send by email the certificate.

 

·        Marinated anchovies

·        Stuffed sardines

·        Brothel with scorpion

·        Shrimp spaghetti

·        Kakabia

·        Savor

·        Fried fish

·        Boiled fish

·        stuffed red mullets

·        baked sea bass with okra

·        salted cod

·        cod with garlic

·        grilled sea bream

·        Leah in mackerel

·        Fish soup

·        Saganaki

·        Sea bream in oil paste

In this presentation an attempt was made to present the impact of marine litter on the Fisheries sector and how fisheries are linked to marine litter problem. Methods for monitoring the seafloor marine litter by HCMR (Hellenic Centre for Marine Research) are also presented though scientific research programs. HCMR is also responsible for the implementation of the Marine Strategy Framework Directive, gathering information related to seafloor litter through the MEDITS survey in order to collect all relevant information, to evaluate it, so that appropriate measures should be proposed. Finally, importance is given to raising public, fishermen and each of us awareness, since the marine litter problem is a matter of all of us.

They told us that there are only 6 fishing boats left in the port which are occupied with professional fishing. The boat in which they work is an old traditional fishing boat and the tools they use are nets and longlines. They usually start at 4 a.m. until 3 p.m. and they fish in a distance which ranges between 6 to 15 miles from the coast. They work everyday except for the days when the winds are strong and fishing is forbidden. 

Their catches usually consist of seabreams and scups. They sometimes catch red mullets and octopuses but in general these are few due to overfishing. They also fish certain fish which is appropriate for soups such as milkfish, forkbeard, scorpionfish, and weeverfish.

Fish like picarel, anchovy, cod  are fished with the ‘grigri’, which are boats with special lamps (pyrofan) as well as with fishing trawlers. The Egyptian fishermen informed us that fishing trawlers cause enormous ecological disaster as they damage the seabed, collect brood and small fish in their nets, whch have no commercial value and are thrown back into the sea and lose their nets on the seabed because they are cut when they climb to dry land.

The prices of the fish range from 5 to 10 euros, and the red mullets cost 20-25 euros.

 

Moreover,they were asked whether they had seen other sea animals and they told us that they often see dolphins and sea turtles. 

 

We have also been told that fish consumption has declined in recent years. This is due to the pandemic as well as the avoidance of the cooking process as people have learned to consume unhealthy ready-made food such as pizzas, burgers, etc.

 

Finally, fishermen are very sensitive to the marine environment. They care for it, try not to pollute it and collect the waste they encounter.

 

The fishmonger owner,Mr. Dimitris told us that the fish they sell are 99% supplied from Chalkida and Rafina.

 

Fish is not a dietary habit of people because they do not prefer it. One reason is that young people do not like it and the family is responsible for that. Young people prefer ready-made junk food. Mr. Dimitris believes that the next generation will not eat fish at all.

 

The fishmongers on the beach of Rafina gradually decreased during the crisis years and more specifically they were left only 5 out of 12. 

 

Regarding the pollution of the seas, Mr. Dimitris considers that fish does not withstand the pollution because it survives in clean seas. Therefore, in order for the fish to survive, our seas should be clean. 

 

Our teachers took a walk on the beach of Porto Rafti and noticed that in the sea and very close to the shore there was a circular network with a small opening. They asked the employee of a fish tavern and found out that in this way the small fish are protected from the bigger ones in order to consume them later when they are of sufficient size. This space could be said to function as a natural kennel.

At the beach they also met 3 divers, two men and a woman.They told us

that they dive into the waters of the local seas to enjoy the rich seabed. What impressed them was how much the population of marine organisms has increased due to the travel restrictions forced by pandemics. They were also impressed by a shocking image they had seen:many dead fish were lying on the bottom and the reason was the use of dynamite!

Mr. Panagiotis, who is a fishing boat owner, a fisherman and a seller of catches answered questions posed by our students and teachers.

 

Although none in his family had anything to do with fishing, Mr. Panagiotis started fishing when he was 20 years old because he loved the sea and had a contact with it since he was a child .

 

He informed us about the way of fishing. More specifically when he throws the bait, the fish are gathered. In this way he knows when and how much food will be thrown into the sea.

 

He talked to us about the illegalities that take place while fishing: there are nets that are allowed and nets that are forbidden, such as single-stranded nets. These fishing nets, that are invisible to fish and fishermen, have the opportunity to catch more fish but the fish is not given the opportunity to escape something which is not morally right.

 

He also told us that it is forbidden to fish in places where there are live algae. This area is called Poseidonia and contains  green algae that give oxygen to the sea, so it is forbidden to fish there with trawls. Trawls are boats which have tools called the "doors", which "plow" the shore, not the seas. Unfortunately, the misuse of these tools destroys the brood and the algae.It should be noted that in Greece there are 150 trawls.

 

 

The good news is that most of part of the illegality has almost been eliminated.

 

Mr. Panagiotis is a Greek individual company without workers. Everything passes through his hands! Egyptian fishermen mainly work in  trawlers. Three trawlers are moored in the port from 20/5 to 30/9 according to law as well as 20 days during the Christmas period, which is necessary for the sea to be able to "breathe”.

 

He told us that his job is difficult because it takes time and the working hours are strange. He has wake up at 3.30" to cast his  nets and then wait for the sun to rise. That is the time when the red mullet and the gossip come out. 

 

Finally, Mr. Panagiotis wondered why children do not eat fish any  more. Babies from 6 months old start eating fish and especially cod because it is light for their stomach, but their mothers  continue to feed them cod whereas, in his opinion, they should include other fish in their diet such as fried or grilled. He especially emphasized the great nutritional value of fish and even pointed out that grilled fish with plenty of lemon is a very good food choice for children.

 

In order for a child to love eating fish he must be "trained" by his mother. If the mother does not eat fish, her child will not eat it either. Mothers avoid frying fish so the house does not smell and because it is not healthy. Mr Panagiotis believes that fried fish is healthy for children because through this way of cooking children will learn to love the fish!

 

The liquid element:

food for the body (fishing, trade)

food for the spirit (shipping, trade, development)

 

THE FISH

 

1) Basic food

Most people, especially in the cities, ate fish much more often than meat because meat was expensive. So the poor people living in the city ate meat ocassionaly when sacrifices were made.

 

2) Designation

In Ancient Greek the fish is called ἰχθύς. The word ὄψον, which means any solid food that accompanies the meal, the bread, gradually ended up meaning fish.

ὄψον = ὀψάριον = ψάριν = ψάρι

 

Most Athenians used to eat fish much more often than meat. The word ὄψον,which means, as mentioned before, what we eat together with the bread, gradually took on a special meaning and ended up meaning fish, so the word meaning "fish" in ancient Greek comes from there. Along with bread, fish was - most likely - the basic food of the urban population. Any increase in the price of sardines or anchovies in the region of Faliro worried the poor class, who feared that they would not be able to buy one of their most common and best foods!

 

The fish market was one of the busiest and most picturesque places in the market. Some very tasty fish that were highly valued and used to 

cost a lot could not be purchased by the poor like for example the famous Eels of Lake Kopaida. Athenians  were crazy for freshwater fish, as well as for sea fish, such as Tuna fish. They also loved seafood: shellfish and mollusks, such as cuttlefish and squid, which abounded on the shores of Evia and were a source of wealth so important to the fishermen of Eretria. This city put  a squid as a distinctive mark on its coins. Salt traders (tarichos) sold fish and meat preserved in brine or smoked.

 

3) Fishing

Fishing is considered a less enjoyable occupation than hunting, because it requires more cunning.

 

Plutarch will express an opinion already widespread in the classical era, that fishing is not a great and worthy occupation for a free man, because it needs more deceit than strength and is not, like hunting, a healthy exercise. We have to wait for Oppianos and his Fisheries, in the second AD. century, to find it dedicated to the Greek treatise on the art of fishing. However, from allusions made by literary texts and others that give us illustrated monuments, we get a good idea of ​​how the ancient Greeks fished.

 

4) Ways of fishing 

The different fishing methods they used are similar to the current ones. In general, these ways have changed over the years much less than the ways of hunting.

 

The fishing with the hook or the fishing with the line, mentioned by Plato, was done, as nowadays, with a long rod and a thread of flax or ponytail, on which a cork was hung , a pencil and finally the hook. They also used artificial baits, such as artificial "flies" made of threads and red wool. In addition to the reed, they also used verticals. 

 

The ΄convex’ (κιούρτος) is a basket made of willow, sometimes wide and round and sometimes long and pointed at the edges. The same thing is happening today: sharp stalks prevented the fish, when they came in, from coming out.

 

Fishing nets, like hunting nets, are of various kinds. The "ἱέρακα", is 

a funnel-shaped net that is thrown and unfolded, as it falls into the water and immediately pulled and closed, and the "σαγήνη", a long rectangular net that the fishermen hold its ends and hit the fish to go to a certain place. Many boats take part in this kind of fishing.

 

The spear was used for fishing sea mammals and also for other fish like tuna. Tuna fishing required the most sophisticated organization and many fishermen. From some observatories, they guarded to see when   

the tuna herds would arrive and made signals to the fishermen.

 

Some of them hit and pushed the fish into the nets. The boats immediately approached each other. When they got close, they hit the tuna, which were on the surface of the water in the nets with spears or caught them with the hook. 

 

To catch swordfish, they used to put a net in the sea. The fishermen then pulled the two ends towards the shore, forming a semicircle. When the net was closed, they went into the water and killed the swords with the spear.

 

Finally, the Greeks fished with a torch or with a "lighted boat", something similar to today's ‘pyrofan’.

 

 

Robert Flacelière, La vie quotidienne en Grèce au siècle de Périclès. Paris, Hachette, 1959.

 

 

Researchers have discovered the first human consumption of seafood in South Africa, which dates back to 165,000 years ago. Catch consumption has been steadily increasing in all continents except Europe, reaching a rate of + 122% between 1990 and 2018 worldwide. Nevertheless, for the year 2018, the corresponding global meat consumption reached 336.4 tons, a quantity almost double than that of the catches for the corresponding year.

 

However, in contrast to the negative effects of excessive consumption of specially processed meat (cardiovascular disease, diabetes, cancers), the consumption of fish and seafood is considered one of the healthiest food as it has multiple benefits for the human body and also the minimal environmental impact in relation to meat consumption.

 

 

More specifically, fish consumption is not only an important source of protein but also an important source of Omega 3, which is a fatty acid necessary for the normal development and function of the human brain. In fact, a recent study conducted statistical analyses and showed that the consumption of catches by women of reproductive age and by pregnant women is increasing the chances of giving birth to children with higher IQ.

 

Furthermore, seafood is the only natural source of iodine, essential for the neurodevelopment and other basic functions, such as the proper functioning of the thyroid gland. Catches constitute a major source of vitamin D, essential for the healthy functioning of the immune system and bones, as well as iron, which is essential during pregnancy. Finally, the consumption of fish and seafood enhances the intake of calcium and zinc, necessary for the proper development of children and it is also an alternative in cases of inadequacy of dairy products.

 

In addition to the multiple nutritional benefits, the production of catches

is responsible for providing employment to more than 59 million people (2018), including the fish industry, but with only 14% employed women. Moreover, fish products are a key component of the production of medicines and cosmetics.

 

However, special attention should be paid to the phenomenon of overfishing  in certain areas as only 66% of the marine species are considered to be biologically sustainable. At the same time, bad practices have been observed in fish farms around the world, with questionable quality of exported products.

 

Proper consumption of catches is a key condition for sustainable development, especially in the light of the climate crisis.

For this reason, it is recommended to consume local catches depending on the time of year in order to control illegal fishing, to completely avoid buying gobies and rare species and to report them when they are found, and aslo to support small producers.

 

 

·        FAO. 2020. The State of World Fisheries and Aquaculture 2020. Sustainability in action. Rome. https://doi.org/10.4060/ca9229en

·         https://www.scientificamerican.com/article/earliest-known-seafood-di/

 

·       Konstaninidou E. Geologist (Coordinator)

·       Anastasiou C. Physicist (Director of the School)

·       Chalve H.   French Philologist

·       Efthimiadou D. Philologist

·       Katsanou E. Philologist

·       Kokkolios A. Mathematist

·       Tsaboura K. Household Economist

·       Delatolas A. Artist

·       Anastasiou N. English Philologist

With his boat he catches about half a ton of fish a day, such as anchovies, pikeperch, sardines, anchovies and takes them  at the fish ladder of Chalkida. He explained to us that the fish ladder is the place where the catches are auctioned (bought by whoever offers the highest price).

"Marida" is supplied at 70 cents per kilo, a very satisfactory price for him, which is sold to the consumer 5-6 Euros per kilo, although sometimes there is overpricing (such as 4.99 euros per kilo!) .

Mr. Pericles complained about the disposal of International Waters, which are located 11 miles away from Athens. For the disposal of these waters there is a Community directive that allows Turks, Italians and others to fish in the Aegean, from May 30, whereas the Greeks from July 15. The Turkish fishermen use uncontrollably whatever fishing net they want and as a result they catch very small  fish, which they sell for fishmeal.

Mr. Periklis considers that the coastal fishermen sell very expensive the few fish they catch (they account for 5% of the production), for example koutsomoura 25 Euros per kilo, red mullet 30 Euros per kilo, cod 22 Euros per kilo.

As he told us, there will always be rivalry between fishermen, "your death is my life" and the victim will be the consumer public.

Because our time was limited, Mr. Pericles gave us his phone number, in order to find an opportunity to continue the interview during the next school year.

Teacher: Good evening.
Student: How are you?
Teacher: I’m fine, thank you and you?
Student: I’m fine too, thank you. I would like to ask you some questions about fishing. Are you ready?
Teacher: Yes of course.
Student: Great, let’s start then. You used to go fishing in the past. How did you pick up this hobby?

Teacher: That’s true. I used to go fishing and I really enjoyed it. Time used to go by so quickly and pleasantly. I chose this hobby because I really adore the sea and the sense of tranquillity it provokes.

Student: That sounds very interesting. Let’s move on to the next question. Did you use to go fishing alone and what kind of equipment did you use?

Teacher: I usually went fishing alone and I used a fishing line or a speargun. I didn’t use any fishing nets at all.

Student: Did you go fishing to the open sea or close to the coast?

Teacher:  Most of the time I went spearfishing close to the coast and over the reefs.

Student: What kind of bait did you use?

Teacher: When I used the fishing line I used sardines and worms. In spearafishing you don’t need any bait.

Student: Very well. Did you use to catch anything?

Teacher: Not every time.

Student: What kind of fish did you catch?

Teacher: Octopus, scups, salpa, cephalus and stonefishes.

Student: Where did you use to go fishing?

Teacher: I prefered places with not many people. I really enjoyed fishing to Naxos and Crete.

Student: That sounds great. And in which time of the year did you use to go fishing?

Teacher: Mostly in the summer.

Student: Did you use to find many fish and which of these were eatable?

Teacher:  Surely, there used to be more fish in the past than today and most of them were eatable.

Student: Thank you very much for your time and for this great interview.

Teacher: The pleasure was all mine. Have a great day.

Student: Goodbye.