In the aftermath of the uproar that erupted from the video showing live fish being fried in a restaurant in Karpathos, a fishmonger spoke to ERT and gave advice to consumers on which fish we should eat in the summer, so as not to cause a problem in the reproduction of the species .

“A few days ago, the main fishing gear, which is trawling, bottom fishing and for five months until October you will not find breams, cods, skates and pikeperch.

This is because it is the gestation period of these fish and in fact the scientists themselves have said that we had to stop the use of the wind trawl in April due to climate change and changes in water temperatures”, pointed out the professional.

“We leave the spawn – We eat big foam fish”

He referred to the campaign by professional fishermen not to eat small fish.

As he clarified, that from July to August is the time when we eat large foam fish such as gopi, pollock, anchovy.

“We let the fry become parents,” he added, urging consumers to buy the right fish at the right time.

“For each species there is a permissible size,” noted Mr. Bournos, who, on the occasion of the case of the fish tavern in Kalymnos, emphasized that “fish are living organisms that have sensory organs like humans.” He spoke of “barbarism”, adding that we do not cook fish raw.

Speaking about the method of killing them, he stressed that it must be natural, clarifying that as they come off the line, the fish suffer hypoxia, a form of intoxication. “They don’t die in pain and torture. We ensure with sustainable fishing that the fish die naturally, just as it happens in the fish farm […]. In the boats they have large basins of ice where the fish die within tenths of a second, without pain and without suffering. We are not torturers,” added Mr. Burnous.