Fishy Business: A Night at Thessaloniki’s Seafood Market

The fish market of Nea Michaniona outside Thessaloniki is one of the largest in the country, where tons of fish are noisily auctioned in the wee hours.

The silver fish scales glisten in styrofoam boxes at the Nea Michaniona fish market; soon, at the ungodly hour of 2 in the morning, the auctions will begin. Unfortunately, only professionals get to experience the hustle and bustle of this Thessaloniki market, as entrance is strictly limited to market workers and fish shop and restaurant/taverna owners.

Surprisingly enough, there are no fishermen here: they leave their catches with representatives who deal with the merchants, and head back out to sea.


An exception has been made to the rule to allow a photographer and me in to record the nighttime proceedings. Unfamiliar with the terrain, we try our best not to slip on the wet floor.

The price of a fish here is not determined primarily by its quality or freshness, but rather on its availability: the higher the quantity, the cheaper the fish, regardless of whether it’s considered a first-class fish or not.

Monday nights are particularly busy at the fish market, as are Fridays, when hardly a fish is left when the sales conclude; in Thessaloniki most people buy their fish on Saturdays in public markets or go out to a taverna to enjoy seafood dishes. Whatever is not sold on the same night is either put into cold storage or packed in styrofoam boxes with ice and sent to the Piraeus fish market in refrigerated trucks.

Mussels are abundant at Nea Michaniona due to the region’s many farms – the other shellfish are immediately sent to shops. There is also a small quantity of organic farmed fish.

The fish auctions are boisterous, competitive affairs. There is a lot of shouting and not much conversation; the glances exchanged by the merchants, who all know one another, are full of meaning. Every night they come out winners, but also somewhat shattered from the all-night auction.

This article was first published in Greek by “Gastronomos” Magazine.

Nea Michaniona in numbers:

35: the distance in kilometers between Thessaloniki and the market

2: the morning hour when the auctions begin.


50: the number of fishermen’s agents playing the seafood stock market every night.

6: the dawn hour when the buying and selling reaches an end.

80: the tons of fish which are handled on an average night at the fish market.

3: the number of neighboring countries to which fish purchased at Nea Michaniona is sent every day: Romania, Bulgaria and Albania.

5-10: the percentage of imported fish at the market.

20: the percentage of farmed fish at the market.

Read More


The Best Restaurants: Where to Dine on Rhodes

Rhodes has no shortage of dining options. Our shortlist was...


Insider Tips from Thessaloniki Locals

Answer quick! We asked six city influencers to take part...

Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >