The water quality off Croatia's coast is outstanding. The Adriatic Sea is a habitat for more than 400 marine animals. Fishing breaks, times and methods and quantity limits are important aspects that ensure the preservation of the population. After the summer months, the fishing season begins for the Kvarner - Scampi, which is extremely popular among gastrophile. The best fishing method is with cages instead of trawls that stir up the seabed and bring much unused bycatch. With its thinner shell and slightly sweet note, it tastes best raw with some high-quality olive oil and freshly squeezed lemon juice.
In October anchovies, sardines, macherells and bluefin tuna are caught. This fish used to be known as "poor people's food", but rich with omega-3 fats it is gaining popularity. Tuna carpaccio is considered a culinary highlight and crispy, deep-fried sardines are delicious to nibble. Squid is always good for a gastronomic surprise depending of the filling: with sheep cheese, rice, ham or vegetables. A delicacy is octopus from the grill or as a salad.
Almost all dishes are prepared with olive oil. Unique varieties and the highest quality make the olive oils of Kvarner Bay original protected rarities. It takes cca- 5-6 kg for 1 liter of virgin olive oil while one olive weighs just 5 grams. Currently, around 120,000 olive trees are processed on the island of Krk. The genotyping of olive trees on Krk revealed that they are between 200 and 300 years old.
At the end of the 19th century there were 20 oil mills in Cres and at the beginning of the 20th century there were 300,000 olive trees. Today, an estimated 130,000 olive trees are estimated.
The produces quantities are sufficient for the olive field owners and restaurants.
Hardly anywhere else in Europe are there as many restaurants and konobas with a dream panorama as in the Kvarner Bay. And hardly anywhere else can you find the best ingredients so close... Appetizer: tartare made of Adriatic tuna, Kvarner scampi tartare, marinated scampi with honey and lemon emulsion and ... olive oil

Foto:Petr Blaha, Frank Heuer, Arsen Miletic, ART Redaktionsteam

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