The waters off the coast of Cyprus are home to an abundant array of seafood. Fishers ply these waters throughout the year to bring the daily catch to local restaurants. Lefkos Kappitzis is the supplier for Anassa. Throughout the year, he and his colleagues catch snapper and grouper using lines with multiple baited hooks; both fishes are lean, moist, and firm, with snapper having a sweet, nutty flavour. Red mullet, the small, flavourful fish that is often breaded and fried whole, is caught by net in deep waters, mostly from January to June. The crew uses rods and reels to extract squid from deep water; most abundant in September and October, it is commonly grilled or battered and fried. Swordfish and octopus prefer cold water, so they come closer to the coast in the winter months. At Pelagos, our al fresco taverna by the sea, we present a daily fish display at every lunch and dinner service. Make your selection, and our cooks will grill it with local extra virgin olive oil and Akamas sea salt. You’ll also receive a selection of sauces, condiments, and daily vegetables with your order. As you gaze at our coast at dusk, you will likely see fishing boats heading out for the evening. Local fishers prefer the calm, cooler waters of night, especially when moonlight makes the fish active and eager to eat. By dawn the daily catch will be in hand.
