Sardines and oysters make young people take up fishing in Mytilene

The volume of the population exceeded any previous this year of the sardine of the Gulf of Kalloni. The “sparrow” as it is known and which has become synonymous, in whatever way it is cooked, with lesbian cuisine.

The sparrow is different from the well-known sardine fished in the seas. Small in size and fat, with flesh that has a characteristic whitish color, the sparrow also has a special “sweet” taste thanks to the plankton of the warm waters of the Gulf of Kalloni. Particularly the great concentration in its taste compared to its size is due to the natural phenomenon of eutrophication of the bay, due to the large flow of nutrients through the rivers and streams that flow into it, making it a unique global natural fish farm.

It is fished from the beginning of July until October, but its peak taste and thickness is in August when it is the main ingredient of lesbian “sushi”. It is pickled in the morning or at noon to be consumed at noon or in the evening, respectively, fresh, raw, slightly salty.

About three tons of sardines are caught every day, which this year were sold for five to six euros per kilo from the local fishmongers. Small quantities leave the island while some other quantities are pickled in olive oil factories.

This year’s large poplar population in the bay of Kalloni, according to the president of the Coastal Fishing Association of Western Lesbos, Panagiotis Nanidis, was due to the fact that the waters in the bay were and are still very warm, favoring the growth of fish.

Referring to the price of sparrows in the summer, Mr. Nanidis emphasized that the price in the boat started at around five euros per kilo, however during the summer it fell to two euros, due to the very large supply.

“Unfortunately,” said Mr. Nanidis, “we have not succeeded in all these years as a place to acquire a sardine processing unitso that we can send our products outside the island”.

The good living from sparrow fishing that is coming to an end, but also from the shells of Kallonis Bay, the hell which are also reputed to have serious export activity, abroad and mainly in Italy, they also bring young people into the profession, not only because of family tradition. “The chaos has overwhelmed the gulf of Kalloni. Somehow there is interest and 300 to 500 tons a year are exported to Italy, which highly appreciates the taste of this particular shell in contrast to the local market.”

Regarding the young fishermen of the bay, Mr. Nanidis has to say that “these children love the sea. They want themselves and their families to live off of it. We are satisfied with this development, but it is our constant request the creation of a school for the training of young people, so that they acquire a comprehensive knowledge of the Gulf of Kalloni and the need to protect this divine gift. So that we all have a living wage. And above all those who will come after us”.

RES-EMP

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