Culinary guide of the Adriatic

Smell of a fresh blue fish promises simple, light and tasty dining. The oily meat of the blue fish pairs well with olive oil, lemons, parsley, onions and light, fresh wines. The dishes are seasoned with Mediterranean herbs such as rosemary, bay leaf, sage, oregano, thyme and savoury.

There are several ways of preparing blue fish

The brave will clean them and eat them raw, drizzled merely with a little lemon juice and lightly seasoned with salt, while gentler souls will simply braise them and preserve the delicate structure of the meat. On the other hand, pragmatic housewives swear by frying, because it makes the children happy and has the added bonus of a short cooking time.


Covering the fish in salt creates a nearly anaerobic environment, where the fish have no contact with air. The process of osmosis dehydrates the cells of salt-covered fish meat, which extends its shelf life.


When fish is immersed in an acidic liquid, like freshly squeezed lemon juice, it triggers the process of protein denaturation, similar to treating it with heat when cooking.


Braising means cooking in liquid, the temperature of which is at least 60°C. Blue fish can be braised in water, fish or vegetable stock, wine, vinegar or lemon juice.


Both pan-fried and deep-fried fish are popular due to their crispy outside and tender meat inside. We pan-fry little fish in a smaller amount of fat, and deep-fry bigger fish and fillets.

Baking & Grilling

Due to their high fat content, blue fish are well suited to oven baking and grilling. They don’t require a lot of extra fat, as their own fat surrounds them and keeps their meat juicy, and at the same time it seals and toasts the skin.

Are you hungry yet? ;-)