TABLE OF CONTENTS
Best Dalmatian Seafood Types
Malostonske kamenice are fresh european flat oysters produced in the Mali Ston bay near the city of Dubrovnik. Special reserve Mali Ston bay, a protected area of nature, represents one of the last preserved habitats of this oyster species.
The nearby river called Neretva and numerous underground freshwater sources add fresh water filled with minerals to the bay, making it an ideal area for oyster farming which is confirmed by the tradition dating back to the times of the Roman Empire.
Slane srdele or salted sardines is a Croatian dish that is prepared from May to August. The dish uses fresh sardines and coarse sea salt. The salt is placed into an old tin or barrel, and the sardines are then layered over it. Another layer of salt is then added over the sardines, followed by another layer of sardines, but facing the opposite direction than those underneath.
The final layer is always salt, and the sardines are then covered with a wooden lid and a weight. Once assembled, salted sardines are stored in a dark and cold place for at least 3 months. During that period, the sardines will release water and fat.
Nanar is a marine gastropod mollusk, a sea snail which lives on the rocky seashores of the Adriatic Sea. Also known as ogrc or ugrc, this sea snail is recognizable for its brittle, grayish-green, and conical shell with dark violet spots.
Found everywhere across the Adriatic Sea, nanar is a nocturnal animal that usually hides in crevices and cracks in rocks during daylight. The sea snail is typically collected directly from the rocks, and it is prized for the unique flavor of its flesh, which is said to be defined by an intense flavor and scent of the sea.
Suha hobotnica refers to dried octopus, a delicacy found in the coastal region of Croatia. The process involves cleaning the octopus and then hanging it out to dry under the sun, a method that intensifies its flavor and preserves it for longer periods.
This drying technique not only enhances the taste but also alters the texture of the octopus, making it more chewy and concentrated in flavor. Dried octopus can be rehydrated and used in cooking, often grilled or added to stews and other seafood dishes where it imparts a rich, savory depth.
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