Adriatic Fish 

Bonito 

The bonito is a pelagic predatory fish that inhabits the central Adriatic in large schools. It often stays near shores, channels, and bays, though it lacks a fixed habitat. Known for its slender, spindle-shaped body, it features a dark gray to bluish back, a silvery-white belly, a distinctive dark spot behind the gill cover, and a yellow caudal fin. A mature bonito today usually measures around 30 cm, with the largest recorded specimens reaching up to 60 cm and 9–10 kg – although those found in the Adriatic typically weigh around 1–1.5 kg.

It lives up to about six years and reaches sexual maturity between two and three years of age. Spawning season occurs in spring and summer. Its diet consists primarily of sardines, anchovies, sprats, and small crustaceans, with feeding peaks in the early morning and evening, especially around the spawning period.

Bonito is considered a tasty and nutritious fish, with firm, dense flesh that is slightly lighter in color than tuna. It's often prepared grilled, pan-fried, or served as carpaccio. Thanks to its high omega-3 fatty acid content, it's recommended as part of a balanced diet.

Lokarda (plavica) 

Lokarda, poznata i kao plavica, je vretenasta riba iz obitelji skušovki, široko rasprostranjena u Jadranskom moru. U srednjem Jadranu naraste do oko 45 cm duljine i do 1,1 kg težine, iako drugdje može dosegnuti i do 3 kg. Tijelo joj je zelenkasto-smeđe s okomitim tamnim prugama, a duž bokova se nalazi svjetliji uzorak sivih točkica. Ima relativno krupne oči.

Živi u otvorenom moru, najčešće na dubinama između 50 i 200 m. Zimi boravi bliže dnu, dok se u proljeće približava obali i pomorskim kanalima. Hrani se planktonom, sitnim ribama i račićima, pa kombinira osobine filtratora i grabljivice. Nutritivno je izuzetno vrijedna – bogata je omega-3 masnim kiselinama, kvalitetnim proteinima, vitaminima B, D i A te mineralima poput joda, selena, željeza i kalcija – što je čini odličnim izborom za zdravu prehranu.

Njeno meso je ukusno i aromatično, pogodno za jednostavnu pripremu: prženje, pečenje ili kao filet na žaru. Zbog nježnog i blago masnog karaktera popularna je među mladim ribolovcima, ali zahtijeva brzinu pri kuhanju – lokarda je vrlo osjetljiva i lako se presuši ili prepeče.

Garfish 

The garfish (Belone belone), one of the most distinctive yet often overlooked fish of the Adriatic Sea, is a slender and fast marine fish with a long, beak-like snout and unmistakable green bones. These bones have led some to mistakenly believe the fish is poisonous, but in reality, it is a nutritionally valuable catch with extremely low fat content – only about 1% – and firmer, darker lean meat. Its flavor and nutritional profile have recently earned it more appreciation among local gourmets (sl.wikipedia.org, seafishingslovenia.com).

In the central Adriatic, garfish appear most frequently during summer and early autumn, when they swim in schools near the surface. They are often caught with nets or fish traps, though many people still overlook them due to their unusual appearance. Because of their distinctive aroma and texture, garfish are ideal for frying, grilling, or cooking in brodet, where their meat absorbs the flavors of spices and vegetables very well.

Though not among the most common menu fish, garfish are gaining renewed attention for their simplicity, availability, and nutritional value – making them a fantastic local choice, especially in traditional coastal cuisine.

Mahi-mahi (Lampuga)

The dolphinfish, commonly known in the Adriatic as lampuga or golden mackerel (Coryphaena hippurus), is still considered something of an exotic species in the central Adriatic, although sightings by fishermen have become more frequent in recent years, especially in autumn. Lampuga mostly swims in the open sea and only occasionally approaches the coast, where it's often caught more by chance than intent.

This is a fast and agile fish, easily recognized by its vibrant golden-green sides dotted with purplish spots, which fade quickly after being caught. Its pale pink flesh is delicate, almost sweet in flavor, and lacks the strong "fishy" smell – making it a true culinary delicacy. It is best prepared grilled, pan-seared, or raw as carpaccio or sashimi.

While Adriatic lampugas typically weigh around one kilogram, recent seasons have reported larger specimens up to ten kilograms or more, indicating the species’ gradual expansion northward in the Adriatic (sources: more.hr, novilist.hr, seafishingslovenia.com).

Though lighter in color than traditional bluefish like sardines or mackerel, lampuga is still classified as a fatty bluefish due to its nutritional composition and energy value.

Mackerel 

Mackerel is a fast-moving inhabitant of the Adriatic and the Mediterranean, easily recognized by its torpedo-shaped body, dark stripes, and metallic blue-green back. It lives in large schools and usually stays in the upper layers of the sea, where it actively hunts small fish, plankton, and crustaceans. In spring and autumn, it approaches the coastline, making it more accessible to fishermen.

Mackerel is a nutritionally rich fish, packed with omega-3 fatty acids that benefit cardiovascular health and overall well-being. Thanks to these properties and its bold flavor, it is an essential part of the traditional Mediterranean diet.

In the kitchen, mackerel is the star of simple yet intense dishes. Its meat is darker, juicy, and full of aroma, making it ideal for grilling, marinating in olive oil with lemon, garlic, and parsley, or preserving in vinegar. It is often baked with vegetables, smoked, or used in robust fish recipes.

Though not among the most prestigious species, mackerel impresses with its honest simplicity and unmistakable taste. It's affordable, rich in healthy fats, and, in the right hands, becomes an indispensable fish in any coastal kitchen.

Gilt-head Bream 

The gilt-head bream, also known by various names such as orada or sea bream, is one of the most prized fish in the Adriatic – both among fishermen and in gastronomy. It is easily recognized by its elegant silver body and the distinctive golden stripe between its eyes, which has earned it the nickname “golden fish.”

Orada inhabits shallow coastal waters with sandy or grassy seabeds, where it feeds on mollusks, crustaceans, and shellfish. Its white flesh is firm, delicate, and mildly aromatic, yet rich in flavor – placing it among the most valued fish in Mediterranean cuisine. It is ideally prepared grilled, baked in salt, or oven-roasted with herbs, retaining its juiciness and natural aroma even with minimal processing.

In culinary circles, orada is regarded as a refined and healthy choice, combining high nutritional value with exquisite taste. It is equally suited for simple home-style meals and high-end gourmet restaurants. 

Greater Amberjack 

The greater amberjack, locally known as gof, kavala, or kantar, is one of the strongest and most prized fish in the Adriatic Sea. This large predatory species has a powerful, cylindrical body and a pronounced jaw. In the Adriatic, gof typically weighs between 5 and 15 kilograms, though larger specimens can exceed 50 kg. In the central Adriatic, it is most often caught during the warmer months, near deep underwater cliffs, reefs, and man-made marine structures.

Its flesh is white, juicy, and firm, with a rich marine aroma, making it a true delicacy among fish lovers. It is most popular grilled, where it retains its texture and full flavor, but it also performs excellently when oven-baked or seared as a steak. Thanks to its size and thick fillets, it is also well-suited for more advanced culinary techniques such as smoking or curing.

In gastronomy, the greater amberjack is considered a premium wild fish for special occasions. Because it is relatively rare in daily catches and its meat is of outstanding quality, it often features on the menus of fine coastal restaurants, where it truly deserves the spotlight.

Dentex 

The dentex, also known as zubatac, zubatec, or zubatak, is one of the most prized white fish in the Adriatic. It is easily recognized by its robust, slightly flattened body, metallic silver-violet hues, and powerful jaw with sharp teeth – from which its name derives.

It lives a solitary life on rocky and stony seabeds, usually at depths between 20 and 100 meters. As a cautious predator, it is a highly sought-after catch among sport fishermen.

Dentex meat is exceptionally tender, white, and aromatic, with a refined and delicate flavor that places it among the best fish of the Mediterranean. It is most often prepared baked in the oven, grilled, or cooked in salt – usually with minimal seasoning to preserve its natural aroma. Thanks to its elegant yet rich taste, dentex is often the highlight of festive menus or featured in high-end restaurants along the coast.

European Sea Bass 

The European sea bass, known locally as brancin, levrak, lubin, morčić, or vuk, is one of the most widespread and culinary-celebrated fish of the Adriatic Sea. It prefers shallow coastal waters, river mouths, lagoons, and bays where fresh and salt water mix. Thanks to its adaptability and strong resilience, it is common both in the wild and in aquaculture – though wild sea bass remains the gold standard among connoisseurs.

It is recognizable by its slender, silver-gray body, strong tail, and slightly protruding eyes. Its flesh is white, firm, and delicate, with a balanced flavor that does not dominate, allowing for versatile preparation. Most often, it is grilled, oven-baked, or pan-seared as fillets, but it also lends itself beautifully to raw preparations such as carpaccio or ceviche.

Sea bass is a frequent first choice for fish lovers – rich in protein, omega-3 fatty acids, B vitamins, and vitamin D, and with very few bones, it is also suitable for children and those less experienced in eating fish.

In gastronomy, sea bass is regarded as an elegant, reliable, and always welcome seafood dish that pairs beautifully with olive oil, lemon, rosemary, and gentle vegetables.

Common Pandora 

The common pandora, known locally as arbun, pagel, pagar, crvenperka, or crvenko, is a typical inhabitant of rocky and sandy seabeds in the central Adriatic. It is easily recognized by its bright pink-red color, large eyes, and slightly protruding forehead. Belonging to the sparid (sea bream) family, it is a smaller fish and one of the more frequent catches in traditional coastal fishing.

Its meat is white, tender, and delicately flavored, with a distinct freshness that makes arbun especially popular for whole-fish preparations. It is often grilled, oven-baked, or fried, and particularly appreciated when served with light vegetable sides or potatoes. Due to its thin skin and sensitive flesh, cooking is quick and simple, while the flavor remains subtle and authentic.

Arbun is an excellent choice for those seeking a light yet traditional seafood dish. Though not a prestigious fish, its familiarity and freshness ensure its regular place on the tables of coastal households and the menus of rustic taverns.

Sharp-snout Sea Bream 

The sharp-snout sea bream, commonly known as ušata or črnorepka, is a fish typical of the coastal waters of the central Adriatic. It gets its name from the dark spot at the base of the tail fin, resembling an eye – a natural “false eye” used as a defense against predators. It is often found in shallow, rocky or grassy nearshore areas, where it moves in small groups.

Its meat is white, tender, and flavorful, though slightly drier than that of other white fish – a quality that influences how it's best prepared. It is most commonly cooked in brodettos, where it absorbs the flavors of vegetables, wine, and herbs. Larger specimens can also be grilled or pan-fried, typically enriched with olive oil, garlic, or fresh herbs.

This fish can be caught year-round, making it a constant presence in coastal household kitchens. While it may not be among the most prestigious species, its distinctive taste and rustic character make it a valued choice in traditional Dalmatian cuisine.

Red Seabream 

The red seabream, commonly referred to as pagar, and also known in some areas as pagel, zlatac, or grdobina (not to be confused with monkfish), is a member of the sea bream family (Sparidae), typical of the Mediterranean and Adriatic seas. It is recognized by its gentle pink-reddish color, strong body, and prominent jaw. It has large eyes, a slightly rounded back, and is covered in small shimmering scales.

It lives on sandy and rocky seabeds at moderate depths, feeding on crustaceans, shellfish, and small fish. In the Adriatic, it is a shy but highly valued catch, often appearing in the nets of coastal fishermen.

Its meat is white, firm, and mildly sweet in flavor, which makes it highly regarded in cuisine. It is most commonly oven-baked, grilled, or cooked in salt, but also works beautifully as fillet or for making rich fish stock. Pagar is a versatile fish, well-suited both for home cooking and fine dining.

It is especially popular among those who don't eat fish often – its flavor is gentle and non-intrusive, while its texture is pleasantly meaty and tender.

Saddled Seabream 

The saddled seabream, commonly known as frater, fratar, šparožin, or fratarč, is a small member of the sea bream family (Sparidae), often found along the rocky and grassy shores of the central Adriatic. It is easily recognized by its silvery-gray body with a subtle golden hue and the distinctive dark, almost black spot near the tail. This peaceful bottom-dwelling fish feeds on small invertebrates, shellfish, and marine worms.

Frater’s flesh is white, delicate, and very flavorful, although its smaller size means it contains more bones. For this reason, it is most often used in fish soups, brodet stews, or pan-fried whole – and less frequently prepared as fillets. Its clean, mild taste makes it a local favorite, especially when cooked fresh and with minimal seasoning.

While frater is not considered a prestigious fish, when accompanied by olive oil, garlic, and fresh herbs, it becomes an honest, soulful coastal dish that reflects the essence of traditional seaside living.

Dusky Grouper 

The dusky grouper, locally known as kirnja, is one of the largest and most powerful fish in the Adriatic Sea. This predatory species has a massive body, large head, and wide mouth, and inhabits rocky seabeds in deeper waters – often hiding in crevices, caves, or around submerged structures. In the Adriatic, it is a rare but highly valued catch, both for its size and outstanding culinary quality.

Its coloration adapts to its surroundings, ranging from dark brown to coppery red, with a mottled pattern that offers excellent camouflage among rocks. Kirnja is usually a solitary ambush hunter, feeding on fish, octopuses, and crustaceans.

Its flesh is extremely firm, white, and full of flavor, with a slightly sweet note and no strong fishy smell. Thanks to its texture and aroma, grouper is highly prized in gastronomy – excellent when grilled, baked, or braised, especially in rich brodet stews or fish soups. Larger specimens are ideal for filleting or preparing as steaks.

Kirnja ranks among the most prestigious white fish of the Adriatic – a refined choice for special occasions, offering richness, depth, and traditional coastal prestige.

Common Seabream 

The common seabream, locally known as pagel, crvenperka, crvenko, or pagrič, is an indigenous Adriatic fish from the sea bream family (Sparidae). It prefers soft, sandy, or mixed seabeds, often in deeper waters of the central and southern Adriatic. It is easily recognized by its pinkish-silver color, pale belly, and large eyes that give it a characteristically gentle expression.

Its meat is white, tender, and slightly sweet – highly appreciated in cuisine for its delicate texture combined with distinctly marine notes. Pagel is commonly prepared grilled, baked in the oven with herbs and potatoes, in brodettos, or as part of fish soups. It is also suitable for filleting, though many prefer to serve it whole – simply dressed with lemon and olive oil.

Pagel is a classic, everyday yet high-quality fish of Adriatic cooking. Thanks to its mild flavor, it is popular even among those who are not regular fish eaters, and it is often the first choice for a light but nourishing seafood lunch.

Scorpionfish  

The scorpionfish, locally known as škarpena, is one of the most distinctive fish of the Adriatic Sea, recognized by its intense reddish color, broad head, and spiny, branching fins. It inhabits rocky and sandy seabeds, usually at moderate to greater depths, where it lies motionless waiting for prey. Its shape and coloring provide perfect camouflage, making it an efficient ambush predator and a rare target for sport fishermen.

In gastronomy, škarpena is highly prized for its white, tender, slightly sweet flesh that melts in the mouth. Its meat contains a high amount of natural gelatin, which gives dishes a deep, rich flavor. Because of its many bones and firm head, it is ideal for making brodet stews, fish soups, and sauces, where its full aroma can be extracted. Smaller specimens are often cooked whole, while larger ones can be filleted or baked in the oven.

Škarpena is a fish that demands respect in the kitchen – not the easiest to prepare, but the reward is a flavor beyond comparison. In coastal cooking, it is considered the queen of brodet, and often the reason why the plate ends up wiped clean to the last drop.

Red Mullet 

The red mullet, locally known as trilja, trlja, barbet, or triljica, is a delicate and elegant fish of the Adriatic Sea, easily recognized by its rosy-red hue, long chin barbels, and shimmering golden-silver spots along its sides. Two main species inhabit the Adriatic – the red mullet (Mullus barbatus), which lives closer to the seabed, and the striped red mullet (Mullus surmuletus), which prefers deeper waters and features distinctive dark stripes on its back.

Trilja is a small fish, typically 15 to 25 cm long, and lives on sandy or muddy seabeds, using its sensitive barbels to search for shrimp, worms, and other tiny organisms. It is a common catch among coastal fishermen and is regarded as one of the most tender fish in the Adriatic.

Its flesh is exceptionally soft, delicate, and slightly sweet – almost creamy on the palate – which makes it highly valued in cuisine. Red mullets are most often prepared whole, fried, pan-seared, or quickly grilled with skin on. Due to their thin skin and fine bones, they are best cooked as fresh as possible, with minimal seasoning to highlight their natural flavor.

Though small, trilje are among the most aromatic fish of the Adriatic – a true seafood delicacy, always welcome on the plate, especially when paired with olive oil, garlic, fresh vegetables, or a splash of wine.

Bogue 

The bogue, locally known as špar, šparić, šparmić, špara, or sea sparrow (morski vrabec), is a small coastal fish from the sea bream family (Sparidae), commonly found in the Adriatic Sea. It is easily recognized by its silvery body with a faint golden sheen, high and laterally compressed shape, and a characteristic dark spot near the base of the tail. Špar lives in shallow waters along rocky and sandy bottoms, often near the coast, hiding among algae and stones.

It is a modest yet highly appreciated fish in home cooking – especially for its delicate, clean flavor and availability. The meat is white, firm, and soft, with a moderate amount of bones, making it suitable for various methods of preparation.

It is most often fried or pan-seared, but also commonly grilled or oven-baked whole. Thanks to its pleasant flavor, it works well in fish soups and simple brodet stews, where it adds a gentle marine note to the dish.

Though not considered a prestigious fish, špar is an essential part of coastal cuisine – beloved by fishermen, locals, and all who appreciate simple, fresh seafood with character.

Salema 

The salema, locally known as tragalj, is a slender Adriatic fish, easily recognized by its bluish-silver body, golden horizontal stripes, and a distinct black spot on its flanks. It prefers muddy or sandy seabeds near seagrass meadows, where it swims in small schools and feeds on plankton and tiny crustaceans.

Its meat is white, firm, and mildly sweet, balanced with a gentle marine aroma. It is best suited for simple preparations: grilled, pan-seared, or used in light fish soups. Smaller specimens are typically cooked whole, while larger ones can be filleted for a light but flavorful meal.

Though not considered a prestigious fish, tragalj is a reliable choice – fresh, accessible, and full of authentic character. It’s an ideal option for those who appreciate the simplicity and honesty of traditional Adriatic cuisine.

Common Sole / Solea solea 

The cipelj, also known as the common sole, is one of the most common fish in the Mediterranean and Adriatic Seas. It is easily recognized by its flattened, elongated body and eyes positioned on the upper side, as it spends most of its time buried in sandy or muddy seabeds, lying in wait for its prey. Its brownish or greyish coloring offers excellent camouflage, allowing it to stay well hidden from predators in its natural habitat. It often inhabits lagoons and river estuaries, adapting well to lower salinity levels and various coastal conditions.

In gastronomy, the cipelj is appreciated for its firm, white flesh which, though it can be slightly bony, maintains a delicate yet full sea flavor. It is best when grilled with simple additions such as olive oil, garlic, lemon, and rosemary. Due to its texture, it is also suitable for baking, stewing in brodetto, or breading and frying. Smaller specimens are often cooked whole, while larger ones can be filleted for easier preparation.

The cipelj is not a showy fish, but once on the plate, it captivates with its sincerity and flavor. Its availability, versatility, and reliable taste make it a staple in Dalmatian cuisine, appreciated by both locals and lovers of authentic seafood.

Turbot 

The turbot, commonly referred to as romb, rumbač, or iverak, is a native flatfish of the sandy seabeds of the Adriatic Sea, particularly prevalent in its northern and central parts. It lives at depths between 20 and 70 meters, where its flat, asymmetrical body and small eyes on the upper side allow it to blend seamlessly into the muddy bottom.

Turbot can grow up to 75 cm in length and weigh as much as 8 kg, though larger specimens are rare; most commonly caught fish weigh between 1 and 1.5 kg. It is prized for its delicate, aromatic white meat, valued for its tender texture and mild flavor. These qualities make it one of the most delicious flatfish of sandy coasts – though it may not win beauty contests, it certainly wins over culinary hearts.

Nutritionally, turbot is an excellent source of protein, vitamins A, D, E, and K, as well as essential minerals like selenium, calcium, and magnesium, along with omega‑3 fatty acids – making it a highly regarded choice for healthy diets.

It is often cooked whole in the oven, pan, or on the grill. The meat is well-suited to filleting and baking with vegetables or sauces. Cleaning is easy thanks to accessible internal organs and gills on the underside, and the flat shape allows for straightforward filleting without much waste or complication.

Ray 

The ray is a strongly dorsally flattened fish with a diamond-shaped body and large pectoral fins that are fused to the body from head to tail. Its tail resembles a long whip. The eyes are located on the dorsal side, while the mouth and gill slits are on the underside. Its skin is rough and covered with thorny bumps, and the back is yellow-brown or grey-green with spots. Rays live partially buried in muddy or sandy seabeds.

The flesh is white, flavorful, and slightly tangy. Since the bones are cartilaginous, the meat can be easily separated. The skin needs to be removed before preparation. Ray meat is most commonly boiled, breaded, or lightly fried, and can also be used in soups and brodetto-style stews.

Shellfish 

Shellfish are marine animals with double shells that filter seawater and feed on microscopic particles. Their flesh is soft, slightly sweet, and highly valued in Mediterranean cuisine. They are a true delicacy—whether cooked alla buzara, pan-seared, au gratin, or served with pasta and risottos.

• Mussels are the most widespread and accessible. They are delicious cooked alla buzara, with white wine, or with tomato sauce.

• Oysters are renowned as a raw delicacy, full of iodine and sea flavor, often served with just a few drops of lemon.

• Scallops have tender, sweet, and elegant flesh—perfect when lightly seared in a pan or baked au gratin.

• Date shells (Lithophaga lithophaga) have an intense, sea-rich flavor, but are a strictly protected species due to their endangered status and total ban on harvesting and sale.

• Cockles are smaller, commercially available clams often used as an alternative to mussels in soups and sauces.

• Vongole (clams) have delicate, sweet meat and are excellent with pasta—especially in white wine sauce with garlic.

Crustaceans 

Crustaceans are hard-shelled sea animals with delicate, aromatic meat that is highly prized in fine cuisine. They are often prepared boiled, grilled, or added to soups, pasta, and risottos.

• Langoustines (Scampi) have sweet, white, and firm flesh. They are best grilled or quickly sautéed with white wine and garlic.

• Lobsters offer rich, buttery meat—excellent when boiled or au gratin, often served with butter and lemon.

• Shrimps are versatile, mild in flavor, and perfect for pasta, risottos, and fried dishes.

• Crabs and spider crabs are commonly used in sauces and soups, where their meat adds a full, intense flavor.

• Slipper lobsters are lesser-known but appreciated for their firm, sweet meat, ideal for broths or roasting.

• Spiny lobsters have meat similar to lobster, but with a slightly more pronounced flavor. They’re often used in gratin dishes and rich pasta sauces.

• Granciglas (large crabs) contain flavorful meat in their claws and body—best served boiled and chilled with a dipping sauce or as a stuffing.