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Its special feeling to come in centre of Split city at fish market or Peskarija as it is called here. To me like to the most of people from Dalmatians it’s a ritual. We take a short way around tables full of fresh fish and exchange couple words with fish seller about from where and how fresh fish is. After a while when my eye’s get tired from all kind fishes and prices I do as almost every citizens here, I went to the table with small sort fish.

Around 12 a clock they reduced price on almost half so its very cheep to buy a good and quality fish. People buy most picarels, sprats, mackerels, sardines and anchovies.

After that we bought fish for lunch we take opportunity to take a cup of coffee in café bar near. What I can offer you its old traditional fish recipe called “Sardine in marinade”. So here comes an ingrediens

1 kg  fresh sardine

1 middle big garlic

1,5 dcl oliv oil

4 spoons vinegar

1 twig rosemary

3 spoons threaded parsley

Salt and pepper

It only takes 5 min to prepare it.

wash sardines and remove their intestine but not heads, we sponge them with clout. Straw with salt and pepper and put some drops of oil on. Put sardine on heat grill or In 250 degree warm oven without any oil. When they are ready we put them in no metal base so the one fish head is next to others arrears. In the pan on oliv oil we put threaded garlic on low heat an we add parsley and about 20small blades of rosemary and vinegar. When all of this boild up we throw it ower sardins and cover base. Then we put them in the frige untill tomorrow.They could stay in this marinade for couple days without any problems and they are best test after some days. We can also  use tuna fish instead for sardines. Sardines is blue fish, rich on insatable acids, Omega-3 and Omega 6 wich are very important for blood system structure. To hunt sardines, the best period is May when the big fishing period starts. Boats went out from hourbors and with speciall nets called “plivarica”they hunt sardines.

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- Traditional made cheese from island Pag.

It is a hard type cheese made from the milk of the autochthon sheep from island of Pag.Pag cheese matures for 6-12 months; it has characteristic piquant taste, particular smell and mildly marbl e and grained texture. It is yellow inside and has golden yellow rind. It crumbles and melts in the mouth. When grated, Pag cheese is used as an addition to many traditional fish and meat specialties. Pag cheese is in the form of a reel and weighs about two kilos.

- Smoked ham called “prsut” from Drnis area.

Drnis is a town halfway between Šibenik and Knin.

The traditional way of producing the ham, and especially the curing process in the north-easterly Velebit wind which brings with it the aroma of Dalmatian vegetation, gives the ham a unique flavour and aroma.

-  Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Slavonia.It is the most expensive sausagetype product, not only in Slavonia but across Croatia and it is very spicy.

And now for the end of this story take a look one Istrian recipe maybe you will have opportunity in the future to try it.

Istrian recipe

-  Lamb zvacet with ghocchi from koromaca

You need; 1,5 kg of lamb leg, 4 onions, 3 fresh tomatos, 4 lobes of garlic, laurel leaf, cinnamon, muscadine nut, salt, pepper, parsley, scrubbed goat cheese, 1 dl of red wine, 1 dl olive oil. The gnocchi are made from 24 dkgs of flour, 2 eggs, 0,8 dkgs of kromaca and a little butter.The slicced onion is fried on oil until it turnes yellow. We add the meat and fry it untill all the liquid doesn’t evaporate. We add tomatos, garlic, parsley, salt, parsley and all the other spices. We pour water on it and slowly let it cook until the meat gets soft. In the end we add wine and cook a little more. The preperation of gnocchi starts with the pealing of the boiled potato and while its still hot we squeeze it. We add salt, eggs, butter, flour and small sliced koromac, We stear it slowly, roll it, and slice the pieces about 3 cm lonf and form the gnocchi. The gnocchi are then covered with zvaceta and sprinkeled with scrubbed cheese. (the recepy from Lošinj).

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