7Meat and Fish – Reserved for Special Occasions
Meat was not eaten every day in ancient Greece. For most people, it was expensive and usually served during religious festivals, sacrifices, weddings, or special celebrations.
Common meats included pork, goat, lamb, chicken, duck, goose, and quail. Poor people usually ate meat in small amounts, while wealthy families could enjoy it more often.
Fish was more common in coastal areas and islands. Since Corfu is surrounded by the Ionian Sea, fish and seafood became an important part of local food culture. Sardines, anchovies, octopus, squid, and fresh local fish were eaten by many Corfiot families.
Worth knowing: In many Greek islands, fish was more accessible than meat because the sea was part of everyday life.
