Anyone who hasn't yet tried the seafood specialties cannot be considered a true gourmet. You don't really think that you can visit Zadar and the rest of the Mediterranean and enjoy only in meat dishes? We will reveal to you what pleasure awaits your palate if you try one of these seafood specialties. Apart from being delicious, by eating fish and seafood there is nothing better you can do for your body and your health.
Fish proteins are easier to digest and our body uses them more efficiently than meat or milk proteins, well-prepared fish is a rich source of vitamins B3, B12, D and A, as well as high-value minerals such as zinc, iron, potassium, phosphorus, potassium and especially selenium. We’re sure you’ve already heard about the miraculous benefits of essential omega-3 fatty acids that our bodies can’t synthesize on their own, and are necessary for its normal functioning.
In addition to being known for their aphrodisiac properties, oysters are a perfect introduction to flavors of the Adriatic Sea. Croatia is one of the few areas where European oysters have survived. This delicacy, which is eaten raw with the addition of lemon juice is very nutritious, because the meat contains a lot of protein, carbohydrates and vitamins (A, B1, B2, C and D). It is most delicious in winter. It is a gray stone color, uneven and rough, multi-layered shell. It grows up to 13 cm. It lives exclusively glued to hard surfaces in rare colonies. The most famous are those from Ston on Pelješac. In addition to being eaten fresh, they can be prepared with buzara and fried in olive oil.
Along with tuna, scampi are probably one of the most popular seafood in Croatia. It is a real sea gem and a treat. They can be prepared on buzara, fried, grilled and contain large amounts of protein, phosphorus, potassium and calcium, iron, zinc and magnesium and vitamins. Scampi also contain pantothenic acid and omega-3 fatty acids. They contain a small amount of fat, but have high levels of HLD ‘good’ cholesterol. Thus, scampi are great for helping with cardiovascular disease, heart disease, and lowering blood pressure. And don't, as is often the case, eat only scampi's tale: there is nothing harmful or disgusting in its head, and it contains the most delicious juices!
Whether it is steak, tartar or marinated tuna, immerse yourself in the great taste of Adriatic tuna, one of the best tuna in the world! Tuna belongs to the tuna family (Thunnidae) and is the most famous large blue fish. As its meat is very tasty, in the last 20 years it has become one of the most sought after and appreciated fish in the world in general. Tuna is a nutrient-rich food, a good source of protein, minerals and B-complex vitamins, and is also known for its source of essential omega-3 fatty acids. Canned tuna is used in the preparation of salads, sandwiches and sauces. Since tuna is very healthy, it can be eaten competently raw!
Fish on gradele or grilled fish is a traditional way of preparing fish on the Adriatic coast. Not all fish are suitable for grilling. Fish is divided into blue and white according to the content and distribution of fat. Blue fish stores fat in fat cells throughout the body, and white stores in the liver and to a lesser extent in the abdominal cavity. Basically, almost all blue fish can be grilled: sardines, mackerel, tuna... Grilled white fish: sea bream, sea bass, groupers... During grilling, the fish is coated with a rosemary sprig dipped in olive oil. When fish is done, it is arranged on a plate, served with sliced lemon and topped with olive oil, finely chopped garlic and parsley. Grilled fish is best served with blitva (chard) and potatoes or grilled vegetables, and is best eaten with homemade wine or gemist (wine mixed with water). An old saying goes that a fish swims three times: in sea, in oil and a third time in wine.
Although squid are available all year round, it is important to know that winter is the peak of their season because then their meat is the most delicious and they are ideal for preparing various specialties. Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In addition to frying, you can bake them in the oven, fill them, prepare them on the grill, on a salad … Whatever method of preparation you choose, you will certainly not go wrong. The nutritional value of squid compares favorably with other fishes, having high content of protein and phosphorus with traces of calcium, thiamine, and riboflavin. You can even make very delicious black risotto. Squid ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to this dish.
your ZadarVillas team
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