Question: what type of fish did they eat in ancient greece

title: Ancient Greek cuisine
text: In the Greek islands and on the coast , fresh fish and seafood ( squid , octopus , and shellfish ) were common . They were eaten locally but more often transported inland . Sardines and anchovies were regular fare for the citizens of Athens . They were sometimes sold fresh , but more frequently salted . A stele of the late 3rd century BC from the small Boeotian city of Akraiphia , on Lake Copais , provides us with a list of fish prices . The cheapest was skaren ( probably parrotfish ) whereas Atlantic bluefin tuna was three times as expensive . Common salt water fish were yellowfin tuna , red mullet , ray , swordfish or sturgeon , a delicacy which was eaten salted . Lake Copais itself was famous in all Greece for its eels , celebrated by the hero of The Acharnians . Other fresh water fish were pike - fish , carp and the less appreciated catfish . In classical Athens , eels , conger - eels , and sea - perch ( ὈρΦὸς ) were considered to be great delicacies , while sprats were cheap and readily available . 

Answer: answer: In the Greek islands and on the coast, fresh fish and seafood (squid, octopus, and shellfish) were common.  Sardines and anchovies were regular fare for the citizens of Athens. The cheapest was skaren (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive. Common saltwater fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted.  Lake Copais itself was famous in all Greece for its eels, and others were pike - fish, carp and the less appreciated catfish. In classical Athens, eels, conger-eels, and sea - perch were considered to be great delicacies, while sprats were cheap and readily available.
answer: Sardines and anchovies were regular fare for the citizens of Athens. The cheapest was skaren (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive. Common saltwater fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted. Lake Copais itself was famous in all Greece for its eels, and others were pike - fish, carp and the less appreciated catfish. In classical Athens, eels, conger-eels, and sea - perch were considered to be great delicacies, while sprats were cheap and readily available.