The best type of fish you have to try in Croatia
Croatia's stunning 1,777 km mainland coastline and over 4,000 km island shores have shaped a rich maritime culture and culinary tradition. With the Adriatic Sea teeming with diverse marine life, it's no wonder that fish and seafood play a starring role in Croatian cuisine. In our seafood lover's guide, you will discover must-try saltwater fish and fish dishes in Croatia.
The best type of fish in Croatia
On the Adriatic Coast, the grill ("gradele") is king. Whole fish, especially species like Orada, Škarpina, and Zubatac, are placed on the grill with minimal seasoning, allowing the natural taste to shine. Alternatively, fish is baked "pod pekom," an ancient method using a bell-like lid covered with hot coals, creating an oven-like effect that locks in moisture and enhances flavors. These dishes are often served with a side of blitva (Swiss chard) and potatoes, drizzled with fresh olive oil, capturing the essence of the Mediterranean in every bite.
Let’s start with our top 7 types of Adriatic Sea fish in Croatia:
Grilled Sea Bass (Brancin na gradele)
Sea bass, or "Brancin" in Croatian, is a local favorite known for its delicate, flaky texture and subtle flavor. The traditional preparation method involves grilling the fish on a "gradele," a special type of grill that imparts a smoky flavor to the fish. Seasoned simply with olive oil, garlic, and parsley, grilled sea bass exemplifies the Croatian approach to seafood: let the quality of the fresh ingredients shine. Look for this dish in coastal restaurants, especially in Dalmatia.
Bluefin Tuna
Croatia's waters are home to the prized bluefin tuna, which arrives in the spring and is best caught during August and September. The country has developed a significant tuna fishing industry, and you'll find excellent tuna dishes along the coast. For the freshest tuna, head to coastal towns during late summer and early autumn.
Red scorpionfish (Škarpina)
The Red Scorpionfish is a prized catch in the Adriatic Sea, known for its striking reddish color and unique appearance. Its body is covered in spiny scales, a natural defense mechanism.
Despite its intimidating exterior, the meat inside is delicate, flaky, and remarkably flavorful. This bottom-dwelling fish is commonly found in rocky reefs, hiding among crevices where it preys on smaller fish and crustaceans. It can grow quite large, with some specimens reaching up to 50 cm, making it a substantial catch for commercial and recreational fishermen.
Often prepared in a simple yet delicious manner. The fish is typically cleaned, seasoned with olive oil, garlic, rosemary, and lemon, and then baked whole to preserve its natural flavors.
Dentex (Zubatac)
Dentex is another highly sought-after fish in the Adriatic Sea, recognized for its silvery-blue scales and firm, white flesh. With a powerful jaw and sharp teeth, it preys on other small fish and crustaceans, inhabiting rocky seabeds and underwater cliffs. This predatory fish can grow to a notable size, sometimes exceeding a meter in length and weighing over 10 kilograms, making it a favorite among anglers. Its distinctively mild and refined taste makes it a true delicacy.
Croatian chefs cherish Dentex for its versatility in the kitchen. A traditional Croatian preparation involves marinating the fish in olive oil, garlic, lemon, and fresh herbs before grilling it to perfection. Dentex can also be baked in a salt crust to lock in moisture, ensuring its flesh remains succulent.
In coastal areas, "Zubatac na lešo" is a common dish where the fish is poached with potatoes and vegetables, highlighting its delicate texture without overpowering its natural taste.
Sea bream (Orada)
The Sea Bream, known locally as Orada, is a small to medium-sized fish found abundantly along the Adriatic coast. It features a distinctive oval-shaped body with silver scales and a golden stripe between its eyes. That’s how the Sea bream gets its nickname: "the golden fish." Its tender, flaky meat and mild flavor have made it a favorite not only among local fishermen but also in seafood markets and restaurants. The Sea Bream thrives in the wild and aquaculture, contributing to its accessibility.
Orada is often prepared in a simple, rustic fashion. One of the most beloved methods is "Orada na gradelama," where the fish is seasoned with olive oil, garlic, rosemary, and lemon, then grilled over an open flame. This process imparts a slightly smoky taste that perfectly complements the fish's natural sweetness.
Another popular preparation is baking it with potatoes, tomatoes, and olives, soaking up the flavors of the Mediterranean in a hearty, comforting dish.
John Dory (Kovač)
John Dory, or Kovač, is a peculiar-looking fish with a flattened body and large, spiny dorsal fins. It is recognized for the distinctive dark spot on its side, which folklore suggests is the thumbprint of St. Peter, hence the alternative name "St. Peter's Fish". Its habitat consists of deeper coastal waters where it preys on smaller fish. The flesh of John Dory is firm yet delicate, with a mildly sweet flavor, making it a sought-after catch among Adriatic fishermen.
Kovač is considered a culinary treasure due to its unique taste. It is frequently prepared "na žaru", or grilled, with a drizzle of high-quality extra virgin olive oil and a sprinkle of sea salt. Alternatively, it can be filleted and gently pan-fried with a splash of white wine, garlic, and parsley.
Monkfish (Grdobina)
Monkfish, or Grdobina, may not win any beauty contests with its large head, wide mouth, and lack of scales, but its firm, meaty texture and lobster-like flavor have earned it a place in gourmet cuisine. It inhabits the sandy and muddy bottoms of the Adriatic, lying in wait to ambush its prey. Its tail provides most of the edible flesh. The tail is known for its resilience to various cooking methods, making it a versatile ingredient.
Monkfish is often prepared in the form of "grdobina na buzaru", where it is cooked in a broth of olive oil, garlic, white wine, and fresh parsley, resulting in a dish bursting with maritime flavors. It is also a favorite for grilling, where it develops a golden, slightly crisp exterior while remaining moist and tender inside.
Another popular method is to wrap it in prosciutto and bake it, allowing the flavors of the cured meat to permeate the fish’s succulent flesh.
Delicious traditional seafood and fish dishes
Gastronomy on the Adriatic coast of Croatia is rich and offers a dish for even the most demanding customers.
Crni rižoto (Black risotto)
One of Croatia's most visually striking and flavorful dishes is crni rižoto, or black risotto. This rich, indulgent dish gets its distinctive inky-black color from cuttlefish or squid ink. Typically prepared with a mix of seafood including cuttlefish, squid, mussels, and shrimp, the risotto offers an intense seafood flavor that pairs beautifully with local red wines. It's a must-try for adventurous eaters and seafood lovers alike.
Hobotnica pod pekom (Octopus peka)
Octopus "under the bell", or hobotnica pod pekom, is a traditional Dalmatian dish that showcases the region's love for slow-cooked flavors. The octopus is prepared with potatoes, vegetables, and Mediterranean herbs. Being prepared slowly under a bell-shaped lid covered with hot embers results in an incredibly tender octopus infused with the flavors of olive oil and local spices.
Due to the lengthy preparation time, it's best to order this dish a day in advance at konobas (traditional restaurants) along the coast.
Brodet (Fish stew)
Brodet, or brudet, is a hearty fish stew that embodies the spirit of Croatian coastal cuisine. This flavorful dish typically combines several types of fish with shellfish, creating a complex flavor profile. Simmered with onions, garlic, white wine, and tomatoes, brodet is often served over creamy polenta, making it a comforting and satisfying meal. Each region has its variation.
Dagnje na buzaru (Mussels alla buzara)
Mussels are abundant in the Adriatic, and one of the most popular preparations is "na buzaru" style. This simple yet delicious dish features mussels cooked in a white or red sauce. The white version includes garlic, parsley, white wine, and breadcrumbs, while the red sauce adds tomatoes. It is served with crusty bread to soak up the flavorful sauce.
Gregada (Hvar fish stew)
Originating from the island of Hvar, gregada is a rustic fish stew that highlights the simplicity and flavor of fresh ingredients. This dish typically features white fish, potatoes, onions, and garlic, all slowly cooked in a pot with olive oil and white wine. An aromatic stew is best enjoyed with a slice of homemade bread and a glass of local white wine.
Salata od hobotnice (Octopus salad)
Perfect as an appetizer or a light meal. The octopus is typically boiled until tender, then chopped and mixed with olive oil, vinegar, garlic, parsley, and sometimes capers or olives. Served chilled, this refreshing dish is ideal for hot summer days and pairs wonderfully with a crisp white wine.
Viška pogača (Vis fish pie)
Hailing from the island of Vis, this unique savory pie combines bread dough with salted fish (usually sardines or anchovies), onions, and tomatoes. The result is a flavorful, satisfying dish that reflects the island's fishing heritage. Viška pogača is often enjoyed as a snack or light meal and is a must-try for anyone visiting Vis.
Kamenice s limunom (Oysters with lemon juice)
For a taste of the sea in its purest form, start your Croatian seafood journey with fresh oysters. Known locally as "kamenice", these briny delicacies are best enjoyed with a simple squeeze of lemon juice. The pristine waters of Lim Bay in Istria and the Bay of Mali Ston near Dubrovnik produce some of the finest oysters in the Mediterranean. Their clean, crisp flavor captures the essence of the Adriatic.
Where to find the best seafood in Croatia?
To experience the best Croatian seafood, seek out local konobas and waterfront restaurants in coastal towns. In Rovinj, Taverna De Amicis is known for its fresh fish and pasta dishes. Zadar's Pet Bunara focuses on seasonal, organic ingredients, while Konoba Matejuška in Split offers traditional Dalmatian dishes in a charming setting.
On Hvar, Štajun provides quality dining with a seasonal menu, and in Mali Ston, Kapetanova Kuća offers stunning views of the bay where their oysters are cultivated.
Your taste buds will thank you for the unforgettable culinary journey through the flavors of the Adriatic.
Where to stay?
For a real experience, consider booking a fishing charter along the Adriatic Coast. Not only will you have the chance to catch your dinner, but many charters can arrange for your catch to be prepared at a local restaurant, ensuring the freshest possible meal.
There are various Fishing charters available along the Adriatic Coast of Croatia. Choose one that suits you.
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