One of the main products of Lesvos island are the salted fish. When we say salted we mean fish that are proceeded and preserved only in salt, put up in various sizes of cans.

In Lesvos municipality, work many small industries that proceed and can salted fish. Capability of conservation starts from 20 and can go up to 400 tones yearly, according to the makings of every industry and the production that bring the fish boats.

Productive procedure becomes with an empirical way meaning that there is only one technique that is used for preservation and this is salt and no other ingredient.

This procedure passes through the generations and becomes better and better.

The way of production is traditional and is made only with hands not machinery.

The kinds of fish that the small industries proceed are sardine, mackerel, cavalla, anchovy and salted tuna. The fishing starts from March and ends at October, apart from salted tuna that is found after October.

The quality of these kinds of fish, in the marine area of Lesvos municipality, is very high due to the climate and the sea that is rich in food (plankton). We all know the famous sardine of Kalloni, smaller in size but very tasteful.

Some consumers buy the sardines and tastes them with oil and vinegar as a dainty of high quality.

Another characteristic of the islands is the shells like oysters, scallops e.t.c. Is the natural wealth of Lesvos island. You can eat them fresh, row, with lemon or grilled.