Why Do Greeks Eat Salted Cod on March 25? | A Greek Food Tradition

In Greece, food is often closely connected with the calendar.

Religious celebrations, national holidays and family traditions all have their own flavours. Few examples are as recognisable as salted cod with skordalia on March 25.

But why cod?

March 25 is one of Greece’s most important national and religious holidays. It is the feast of the Annunciation of the Virgin Mary in the Orthodox Christian calendar and also commemorates the beginning of the Greek War of Independence in 1821.

For Greeks who observe the fasting traditions of Lent, the date also has a special place in the food calendar: although it falls during Lent, fish is traditionally permitted on this particular feast day.

What Is March 25 in Greece?

March 25 is a double celebration in Greece.

On the religious calendar, it marks the Annunciation of the Virgin Mary, one of the major feasts of the Orthodox Church.

At the national level, it commemorates the beginning of the Greek War of Independence in 1821.

The two celebrations have become deeply connected in modern Greek public life. Across the country, the day is marked by church services, parades, family gatherings and, of course, a traditional meal.

Why Is Fish Allowed During Lent?

March 25 falls during the period of Great Lent, when many Orthodox Christians traditionally follow dietary restrictions in preparation for Easter.

There is, however, a traditional exception for the feast of the Annunciation: fish may be eaten on this day.

This is why March 25 creates a distinctive moment in the Greek food calendar. A major feast arrives in the middle of the fasting period, and families can gather around a fish-based meal while continuing the broader Lenten tradition.

So Why Salted Cod?

This is where geography and food preservation become part of the story.

Cod is not a fish native to the Greek seas, but salted cod could be preserved for long periods and transported over considerable distances without refrigeration.

That made it particularly practical in a country where communities were not all located on the coast. Salted cod could reach inland towns and villages as well as the islands and coastal areas.

It was also relatively accessible compared with relying on fresh fish in places far from the sea.

In this way, a preserved fish became associated with a feast celebrated throughout Greece — regardless of whether a family lived beside the Aegean or high in the mountains.

Bakaliaros Me Skordalia

The classic March 25 combination is bakaliaros me skordalia — salted cod served with skordalia.

The cod is soaked to remove much of the salt before being prepared, often coated in batter and fried until crisp.

Then comes the skordalia.

This traditional Greek garlic-based accompaniment can be made in different ways, commonly using ingredients such as potatoes, garlic, olive oil and vinegar. Recipes vary from household to household and from region to region.

The result is a combination that is simple, filling and unmistakably Greek: crispy salted cod, creamy skordalia and plenty of garlic.

A Dish That Connects Coast & Countryside

Perhaps the most interesting part of the tradition is that salted cod made sense beyond Greece’s coastline.

Fresh fish has always been naturally connected with coastal communities. Salted cod was different. Because it could be preserved and transported, it could become part of the food culture of inland Greece as well.

That practicality helped turn a foreign fish into one of the country’s most familiar holiday dishes.

It is a good example of how Greek food traditions are shaped not only by what grows or swims locally, but also by trade, preservation, geography and the rhythm of the religious calendar.

What Do Greeks Eat on March 25?

Although salted cod with skordalia is probably the dish most strongly associated with the day, the meal can vary from family to family.

Depending on the household and region, the table may also include other Lenten foods, vegetables, salads, bread, olives and seasonal ingredients.

As with many Greek celebrations, the food is only part of the experience. The important element is gathering around the table and sharing the day.

March 25 in Pieria

In Pieria, March 25 combines the national and religious character of the day with the everyday traditions of northern Greece.

From Katerini to the villages beneath Mount Olympus and the coastal communities of the region, the day can be experienced through church services, local celebrations, family meals and the seasonal rhythm of early spring.

If you happen to be travelling through Pieria around March 25, look beyond the official celebrations. A local taverna or family table can sometimes tell you as much about Greek culture as a monument or museum.

The Taste of a Greek Holiday

There is a reason some dishes become inseparable from particular dates.

Over time, food becomes memory.

For many Greeks, the smell of fried cod, the sharp taste of garlic in the skordalia and a table shared with family are all part of what March 25 feels like.

The tradition brings together several different layers of Greek life: Orthodox faith, national history, food preservation, geography and family culture.

And perhaps that is the real answer to why Greeks eat salted cod on March 25.

It is not simply because cod is available. It is because, over generations, this practical food became part of the way Greece celebrates one of its most significant days.

FAQ

Why do Greeks eat cod on March 25?

March 25 is the feast of the Annunciation and a major Greek national holiday. Because fish is traditionally permitted on this feast day even though it falls during Lent, salted cod became closely associated with the celebration.

Is cod a Greek fish?

No. Cod is not a native fish of the Greek seas. The use of salted cod is connected to its preservation, transport and availability rather than local fishing.

Why is the cod salted?

Salting was an effective way of preserving fish before refrigeration. Salted cod could be transported and stored for much longer than fresh fish, making it practical for communities throughout Greece.

What is skordalia?

Skordalia is a traditional Greek garlic-based accompaniment. Depending on the recipe, it can be prepared with potatoes or other ingredients and is commonly served with fried fish, especially salted cod on March 25.

Can you eat fish during Greek Orthodox Lent?

Traditional fasting rules generally restrict animal products during Lent, but certain major feast days have traditional exceptions. March 25, the Annunciation, is one of the days associated with eating fish.

Continue Exploring Pieria

Food is one of the easiest ways to understand a place.

In Pieria, local traditions, seasonal celebrations, village life, mountain landscapes and the Aegean coast all form part of the same story.

Discover more local traditions and experiences:
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