Pelagic fish

Someone once called pelagic fish blue fish. Perhaps it was the Italians, as the phrase pesce azzurro first appeared in merchants’ records in the 15th century, and refers to the migratory fish in the pelagic zone with a distinct blue upper body. Scientists don’t necessarily support this classification, but it has been accepted in the Mediterranean wherever the pervasive Italian culture left its mark.

A blue fish guide

"Blue fish" (do not confuse with bluefish) denotes oily fish species such as sardines, anchovies, mackerelbluefin tuna, bonito, garfish, albacore, sprat and little tunny.

Catch of a great quality

With its nutritious meat the Adriatic blue fish has been feeding the families for centuries. Meat of the blue fish is darker, high in protein, minerals and unsaturated fatty acids.

fresh from the net is best

Make sure you get your fish straight from the fishermen in the morning as they return from their night fishing, or from the fish market, fresh, with clear eyes and clean neutral smell – it shouldn’t exude any strong, unpleasant smells. Due to their higher fat content blue fish have a particularly short lifespan, and can last up to three days from the day of catch.