Hellenic Republic

INTEREG III B

ARCHIMED – MESFIDE
FISHERIES RESEARCH INSTITUTE
KAVALA, HELLAS

Progress Report - FRI Contribution

May 2007
 WORK PACAGES - ACTIONS
TWO WORK PACKAGES - 2 & 3
Action Start End SHORT DESCRIPTION
Structure of the small fishery sector in pilot sites.
2.1 07/06 03/07 Census. Documentation of fishing methods.
Report.
Assessment of commercial catches. Study on the
2.2 07/06 03/07 different tools. Rental of boats. Report.

Study of seasonal market progress regarding the

2.3 07/06 03/07 target species and the by catch through
experimental fishing. Report.
Identify and monitor key points regarding
2.5 07/06 03/07 hygiene, by controllers directly boarding the
sample fishing crafts. Microbiological tests. HACCP
applied to sea products. Report.
Study traditional fishing routes on cultural and
2.6 07/06 03/07 gastronomic traditions. Identify suitable products
and recipes. Report.
Analysis on offer and demand in qualitative and
3.4 09/06 11/06 quantitative terms. Identify the sales’ niches to
increment the sale of the artisanal fishing
products. Report.
MAP OF HELLAS
 WP 2 – Action 2.1
Definition of the structure of the small fishery sector in the various pilot sites.

HELLAS
• Sample ports: Area: The Thracian sea, Ports: Keramoti and Nea
Peramos.
• Interviews: Begun September 2006. In total, 201 interviews, 108
in Keramoti and 93 in Nea Peramos.
• Data recorded: Number of specimens and the total weight per
species, commercial and no commercial, the type of the gear and
its mesh size.
Results
• Number of boats: 48 in Keramoti, 17 in Nea Peramos 65 boats in
Total
• Dominant gears:
 trammel nets: 81,3%.
 Long lines : 6,35%.
 Gillnets : 4,5%
 Other: 4,45

 Important species:
 Octopus vulgaris,
 Sepia officinalis,
 Mugil cephalus,
 Penaeus kerathurus,
 WP 2 – Action 2.2
Assessment of commercial catches of artisanal fishery

• Species selected: Two groups of species have been selected

• Reasons for selection: Low commercial value, big quantities, access, seasonality.

• Thunnus allalunga:
– fished seasonally in the Greek waters.
– Data derived from the island of Allonisos in Sporades region from 25/7/2006 to 29/11/2006
when 13.391 Kgr of the species were fished.
– Currently 18 fishing vessel operate in the island all of them are using longlines for catching
Thunnus allalunga.
– During the period September-December 2006 33.800Kgr of the species were fished and
landed in Allonisos.
• Scorpaena porcus, Trigla Lucerna, Other
– S. porcus & T. lucerna equal to almost 50% of the total discard
– Other species might be used for improving the quality of the final product
 WP 2 – Action 2.3
Study of seasonal market progress regarding the target species and the by catch through experimental fishing.

• Samples in order to study the seasonal

market progress regarding the target
species and the by catch, are currently
being collected from the two selected
ports in Kavala region regarding S.
porcus and T. lucerna and Allonisos
and Porto Koufo regarding T. allalunga.
 WP 2 – Action 2.5
Identify and monitor key points regarding hygiene, Hygienic conditions on board and equipment will
be checked by microbiological tests. Agreement on the HACCP applied to sea products.

• Hygiene conditions on board: Are being Monitored.

• Tests: To be applied.
• Species for HACCP: Thunnus allalunga, Trigla lucerna, Scorpaena porcus,
Other*.
– Thunnus allalunga:
• The main characteristic of Alonnisos, is the manufacturing of Thunnus allalunga carried
out by the Alonnisos Women Association. In the framework of the project, the quality of
the raw material and the traditionally processed final product in Sporades, will be
certified. The components/ingredients of both, have been recorded in detail in order to
be used in a following stage for the necessary physicochemical and microbiological
controls of the resulting product, aiming at the certification of their quality.
– Trigla lucerna, Scorpaena porcus:
• Two sampling efforts were contacted.
• Processed: decapitated, scales, tails, guts, and flaps were removed the flesh was
pulverized.
• Analyzed: proportion of humidity, ash, fat, proteins, fatty acids, and calorific value were
recorded. The aim of the analysis is to record the basic quality characteristics of the raw
material to be processed.
• Following step: various fish soups will be prepared (with different species per recipe) and
the qualitative and dietary characteristics of the final product will be assessed, aiming at
the selection of the most appropriate recipe/soup from the used/selected species.
 WP 2 – Action 2.6
Traditional fishing routes and on cultural and gastronomic traditions related to local artisan fishing to
identify suitable products to be sold as typical artisanal fishing products with various Mediterranean
recipes.
• Pilot surveys in the following areas:
– Alonnisos: Completed
– Trikeri: Completed
– Kilada Argolidas: In progress
– Elafonisos: In progress
– Kalymnos: In progress
– Information on the fishing tradition of Egypt: In progress.
• Alonnisos survey: Three different fish manufacturing methods, 12 traditional recipes
and adequate data on the beginning and evolution of coastal fishery on the island.
• Trikeri survey: Efficient data on the historical evolution of coastal fishery were also
collected, both as information from local people and as bibliographic material
provided by the local authorities that included photographs and literature work of
prominent Trikerians. Manufacturing methods and 8 traditional recipes were also
recorded.
• Traditional routes: The traditional songs describing the fishing methods and the
catch do not seem to be different from place to place. We have contacted the 3 most
famous folklorists in the country who have sent us a lot of songs regarding that
subject and we are now choosing the most appropriate to be used in the project.
 WP 2 – Action 3.4
Analysis on offer and demand in qualitative and quantitative terms in order to identify the sales’
niches to increment the sale of the artisanal fishing products.

• In order to examine the sale niches of target species Hellas, a marketing research will
be conducted. This research will address three different target groups:
1.The fishermen
2.The consumers
3.The sellers
• In this context both a qualitative and a quantitative research should be done. First, a
questionnaire will be formed, which will might be different at the three groups, in order
to find out the present image of the fish, the quantities and the price in the Greek
market. Then, a small number of respondents will be addressed in order to form a
mini conflict group and with an in-depth interview there will be an attempt of
confirming the results gathered from the questionnaire. Also, in these small groups it
will be easier to observe the respondents’ behavior, inform them, ask for their opinion
and promote the fish. Of course the respondents should have a motive in order to
accept to participate (perhaps a payment).
• The campaign will take place in Cyprus, Heraklion, Volos, Alonnisos and Kavala, but
also in other places chosen by factors developed from the results of the
questionnaire.
THANK YOU