In Greece, river fish was more appreciated than sea fish. River fish was consumed by the nobles; that of the sea was for the poor. Egis de Rodas took fish cooking to the aristocratic kitchen, although it took time to be appreciated. It was done with oregano, fennel and cumin.
The main fish used was tuna, which was preserved in olive oil before being cooked, giving it a flavor and texture that consecrated Egis de Rodas as one of the great and pioneering chefs of history; there was also turbot, bream, red mullet, octopus, swordfish and sturgeon. The cooking was done with wine, milk, stuffing the fish with cheese, mushrooms, onions and herbs.
The history of Greek cuisine mentions 7 legendary and prestigious chefs from Greece who had a certain specialty and their names are:
- Egis, from Rhodes, the only one who knew how to perfectly cook fish.
- Nereo, from Chíos, who invented conger eel broth.
- Chariades, from Athens, an expert in culinary science.
- Lampria, who invented a black sauce made with blood.
- Apctonete, who invented cold cuts.
- Euthyno, the great cook of lentils and legumes.
- Ariston, the master of masters, who invented countless stews and steamcooking.