(...) The names of the fish give us the opportunity to take a journey into the lifestyle and society of those people. It is truly valuable and unique how those who came before managed to blend, always with simplicity, the creatures of the sea with their daily way of life. The purpose of this edition is to contribute as much as possible to the promotion, highlighting, and preservation of the relationship of the fish of the Greek seas with the fishermen, the place, and the society in which they lived, through their names, their fishing methods, their processing, and their cooking. It is also to describe the richness and originality of the fish names, as well as the way these names were used in their daily lives to enjoy, sing, joke, and communicate with each other. At the same time, however, it aims to show the relationship of people from various places in the wider Greek area with specific fish, through their fishing, processing, and cooking methods. In this edition, each fish is treated as a separate entity, with its own characteristics and personality. The fishing method of each fish is presented in a simple way, with considerable emphasis on the cultural element and not so much on technical details. Naturally, we could not fail to mention the traditional cooking methods of each fish. These recipes accompanied and, in part, still accompany important moments of our lives, many of which had a festive, local, seasonal, and ceremonial character. It is a culture that we must preserve so that it can be passed on to future generations. Already, our modern way of life has changed our dietary habits, resulting in us ignoring truly healthy and quality foods and the appropriate way of preparing and cooking them. Here, then, lies a knowledge that previous generations had acquired and adopted. A precious knowledge. Most of the recipes written for each fish were offered by associations and ordinary people from all over Greece, and where necessary, were supplemented by recipes we learned and tried while traveling in Greece. For some rarer fish, the contribution of fishermen from various parts of Greece and people working in fish markets was needed. The recipes were also selected based on the best cooking method for each fish. The edition is complemented by rich illustrations for each fish, which are quite detailed and emphasize the unique characteristics and personality of each fish. [Excerpt from publisher or edition presentation text]