Catch a Fish: A New Kind of Tourism on Skiathos

An afternoon stroll through the old port of Skiathos (Sporades) was an opportunity to get to know fishing tourism better.

The reporters saw a ten-meter boat, “Captain Stavros,” moored at the pier, neat and clean, and, becoming interested, asked the man winding up the nets with the day’s catch to tell them how the fishing had gone.

This is how we met. Angelos Konstantelias is one of four fishermen from Skiathos who have been involved in fishing tourism for the last three or four years. He greets us with a smile, while being very willing to explain that he and his fellow fishermen offer to tourists.

“We are four fishermen who work professionally and want to show the world how fishing is done, how fresh fish is prepared and how we can preserve it. It all starts the night before, when tourists come and ask if we can organize a trip and fishing for them, their family or even their friends. Our meeting is scheduled for the next day, and from about 8.30 to 9 in the morning, a wonderful adventure begins,” says the Greek.

As Angelos Constantelias explains: “We usually cruise around the island and enter sheltered bays such as Koukounaries, Kastronisia, towards Lalaria when there is no north wind, Arkos, Tsougrias or Agnontas. There we cast our nets while the passengers on board swim in the crystal clear sea. Having worked up an appetite, we then cook the freshly caught fish and everyone enjoys their lunch with undisguised pleasure.”

The process, as we found out, is not easy, since more than 3 hours pass before the end of fishing and raising the nets. The number of people in the group does not exceed 10. For better communication, go with your company, close people. And as soon as the nets are raised on deck, the first exclamations of admiration and joy are heard. Then the “disassembly” of the nets begins. Here there can be anything: from bream and sea bass to lobster and squid.

Then Angel and his wife set the table and put the pot or frying pan, depending on the fish caught, on the fire. Ukha, fried small and large fish, grilled in combination with wonderful Greek salads, olives of all kinds and plenty of wine create a unique atmosphere and give unforgettable moments.

As Angelos Konstantelias says, people who enjoy fishing tourism are usually those who know and respect nature.

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