ΕΛΛΗΝΙΚΗ ΟΡΓΑΝΩΣΗ ΠΑΡΑΓΩΓΩΝ Υ∆ΑΤΟΚΑΛΛΙΕΡΓΕΙΑΣ (EΛΟΠΥ)

Υποστηρίζοντας ενεργά την αειφόρο ανάπτυξη των Μελών της, η µη κερδοσκοπική Ελληνική Οργάνωση Παραγωγών Υδατοκαλλιέργειας ιδρύθηκε το 2016 και αποτελείται σήµερα από 21 Μέλη, που έχουν µονάδες σε όλη την ελληνική επικράτεια. Αντιπροσωπεύοντας περίπου 80% της ελληνικής υδατοκαλλιέργειας, η ΕΛΟΠΥ αυτοχρηµατοδοτείται µέσω απλού µηχανισµού εισφορών και προσφορών των Μελών της, στα οποία παρέχει πολλαπλά οφέλη όσον αφορά στη συνεργασία, την υποστήριξη, την ανάπτυξη, την εκπαίδευση, την πρόοδο, την επίλυση προβληµάτων, την επικοινωνία µε τις αρχές και άλλα.
Αποστολή της EΛΟΠΥ είναι η εδραίωση της ελληνικής ταυτότητας και η ανάδειξη των αξιοσηµείωτων χαρακτηριστικών και του ανταγωνιστικού πλεονεκτήµατος των φρέσκων ελληνικών ψαριών που αναπτύσσονται µε φροντίδα, εµπειρία και τεχνογνωσία στα ιχθυοτροφεία των Μελών, στην πεντακάθαρη ελληνική θάλασσα, σύµφωνα µε τις Ευρωπαϊκές προδιαγραφές.

European Sea Bass (Dicentrarchus Labrax)

One of the most popular species, Sea Bass, also known as sea wolf (Loup de Mer) due to its swimming speed and agility, has a silver-grey color, with occasional blue-black spots along its flanks. Its fine, flaky meat, low in fat content and high in healthy nutrients, is ideal for filleting and gourmet dishes such as sea bass carpaccio and tartare. When served steamed, roasted or sautéed, with a light Greek extra virgin olive oil & honey-mustard sauce and fresh vegetables, its mild delicate flavor is enhanced.

Gilthead Sea Bream (Sparus Aurata)

Bright silver with a black spot at the beginning of the sideline above the gills and an orange spot below it, it takes its name after the bright golden arc on its forehead. Harvested daily from the crystal-clear Greek Sea, it is a delicious and nutritional fish with moist flesh and a rich, sweet-savory flavor. Highly regarded by Greek chefs, it may be served grilled, roasted, sautéed or barbequed, drizzled with Greek extra virgin olive oil, fresh lemon juice and a side dish of freshly picked vegetables.

Pagrus or Pagrus Spp (Pagrus Pagrus)

Highly regarded and firmly on the A-list of Greek restaurants because of its delicious taste and high nutritional value, it is one of the most popular fish in the Mediterranean region, easily distinguished by its curved back of vivid red color and a white silver belly. Due to its white, tender meat and mild, sweet flavor, it is a versatile fish excellent for hearty fish soups, roasted, steamed or simply grilled and dressed with Greek extra virgin olive oil, drops from a fresh lemon, and a dash of sea salt flakes for extra flavor.

Meagre (Argyrosomus regius)

Reaching almost 2 meters, meagre is a large, high quality and lean fish high in protein, that can offer us big, succulent and juicy fillets. Gifted with a delicate clean flavor, fine texture, and moist flakes, it may be prepared in a variety of ways steamed, roasted and grilled. Simply served with a buttery sauce, a fresh green salad and boiled vegetables, meagre is also becoming particularly popular with restaurants serving sushi, sashimi or ceviche, the Latin American seafood dish, one of the major food trends of the last years.

Μέλη της EΛΟΠΥ

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Επικοινωνία