How we buy
Every morning before nine, the small Ionian boats land in Saranda. We buy from the same handful of fishermen our family has worked with for over twenty years — they call us first, and we take the best of what they bring in. Nothing on the counter sits more than 24 hours.
How we sell
Sold by weight. Prices quoted before we weigh. Scaling, gutting, butterflying and filleting all included. If you're cooking that night, tell us what dish — we'll prep accordingly.
Why a fishmonger, not a restaurant
A restaurant marks fish up two or three times to cover its rent. A fishmonger sells you the same fish at the wholesale-plus margin and lets you cook it. For a villa stay, the difference adds up to most of a week's grocery budget.
What we don't do
We don't sell anything from the freezer pretending to be fresh. We don't sell yesterday's catch as today's. We don't refuse to clean a fish to save five minutes. The reputation took two decades to build; we don't trade it for a single sale.
