Discover the ultimate Croatian seafood guide—from fresh Adriatic fish like zubatac and brancin to brudet stew, squid, shellfish, and local tips for spotting the freshest catch. Eat like a local on the Croatian coast!

Croatia’s Adriatic coastline isn’t just about turquoise beaches and island hopping—it’s a seafood lover’s paradise. With over 1,000 islands and centuries-old fishing traditions, the Adriatic has blessed this region with an abundance of fresh, flavorful fish and seafood. But if you’re not familiar with local names or the difference between a zubatac and a skuša, Croatian menus can be a little overwhelming. Here’s our Croatian Seafood Guide to help you explore the best dishes.

Here’s your no-nonsense guide to navigating fish and seafood in Croatia like a pro—whether you’re ordering at a konoba (tavern), browsing a local market, or choosing your own fish for grilling at a seaside BBQ.

Explore Our Guide to Eating in Croatia

Wild vs. Farmed Fish: What’s the Catch?

In Croatia, you’ll often see two terms: “divlja riba” (wild fish) and “uzgojena riba” (farmed fish). Both In Croatia, you’ll often come across two terms on menus: “divlja riba” (wild fish) and “uzgojena riba” (farmed fish). Both have their place on the table, but they differ in price, taste, and how they’re perceived by locals.

Wild fish, caught directly from the Adriatic Sea, is considered superior—prized for its firm texture, rich flavor, and natural diet. These fish lead active lives, which translates into meat that’s more complex and satisfying. However, wild fish comes at a premium and isn’t always available, even in upscale restaurants.

Farmed fish, on the other hand, makes up the majority of what’s served in Croatian restaurants, especially when it comes to popular species like orada (gilthead seabream) and brancin (sea bass). While milder in flavor and slightly softer in texture, they’re still delicious when grilled simply with olive oil, herbs, and lemon.

The exception to this rule is small blue fish like sardines (srdele) or anchovies (inćuni), which are typically wild and plentiful, as well as some of the most expensive white fish, like zubatac or kovač—though even these are occasionally farmed or imported.

💡 Tip: Don’t be shy—ask your waiter if the fish is wild or farmed. Some menus will mark it, but not all. If freshness is key to you, it’s always worth checking.

The Royalty of the Adriatic: Expensive & Revered White Fish

If you’re ready to splurge, these are the most sought-after white fish on the Croatian coast:

• Zubatac (Dentex) – Delicate, slightly sweet, and always in demand. Often grilled whole and drizzled with olive oil and garlic.
• Kovač (John Dory) – A rare treat with buttery flesh. Harder to find, usually available in high-end seafood restaurants.
• Orada (Gilthead seabream) & Brancin (European sea bass) – The superstars of both wild and farmed fish. Mild flavor, meaty texture, and best served simply grilled.

Expect prices to vary depending on whether it’s wild or farmed, and it’s usually sold per kilo when ordered whole.

Big Blue: The Mighty Pelagic Fish

When you want something heartier or smoked, look to the larger blue fish:

• Skuša (Mackerel) – Bold, oily, and rich in omega-3s. Locals love it grilled or baked with herbs and onions.
• Palamida (Bonito) – Often smoked or grilled, with a firmer texture and intense flavor.
• Lica (Amberjack) – A strong-tasting predator fish, excellent in carpaccio or grilled fillets.

These fish pack a punch and are perfect for adventurous eaters.

Small but Mighty: The Beloved Sardines

Srdele (sardines) are the heart and soul of Croatian coastal cuisine—affordable, flavorful, and packed with nutrients. But they’re not alone. Their smaller cousins, girice and papaline, are just as beloved, especially when fried to crispy perfection.

Here’s how locals love them:

• Srdele – Grilled whole, simply seasoned with sea salt and olive oil. Served hot off the fire, they’re a summer staple from backyard barbecues to beach festivals.
• Girice & Papaline – Tiny, crispy delights usually deep-fried, eaten whole, and best enjoyed with a squeeze of lemon and a cold glass of white wine.
• Inćuni (anchovies) – Usually pickled or marinated in oil and vinegar, served as a salty appetizer on bread or with olives.

These little fish may be small, but they’re packed with Adriatic flavor—and you’ll find them everywhere from seaside taverns to local street food stalls.

Brudet: Croatia’s Coastal Fish Stew

You can’t talk about Croatian seafood without mentioning brudet (also called brodet). It’s a rich fish stew made with a mix of fish (usually white and blue), shellfish, tomatoes, garlic, onions, and sometimes a splash of wine or vinegar.

It’s traditionally served with creamy polenta to soak up all the flavorful juices. Each region—and grandma—has their own take on it, so no two brudets are ever quite the same.

From the Depths: Squid, Shellfish & Friends

Croatian seafood goes way beyond fish. You’ll also find a variety of morski plodovi (seafood) that locals adore:

• Lignje (Squid) – Fried (pržene lignje) or grilled (lignje na žaru), always a hit. Grilled squid is often stuffed with prosciutto and cheese.
• Mušule (Mussels) – Usually steamed in white wine with garlic and parsley (na buzaru).
• Jakobove kapice (Scallops) – Served grilled in their shell, often with breadcrumbs and olive oil.
• Škampi (Scampi) – Similar to langoustines, best eaten grilled or in a tomato-based buzara sauce.

💡 Tip: “Buzara” is a popular cooking method using garlic, olive oil, parsley, and sometimes wine or breadcrumbs.

The Infamous Riblja Plata: Hit or Miss

Most seafood restaurants will offer a “riblja plata” (fish platter) for two or more people. It usually includes a mix of grilled fish, squid, and maybe a few shellfish.

Sometimes, it’s fantastic—a showcase of the day’s freshest catch. Other times, it’s a reheated combo of farmed fish and frozen squid. Always ask if the platter includes wild fish and whether it’s made fresh to order.

How to Spot Fresh Fish: A Local’s Guide

Want to know if your fish is the real deal? Here’s how to tell if it’s truly fresh:

• Clear eyes – Cloudy eyes = old fish.
• Shiny skin – Dull and flaky is a bad sign.
• Firm flesh – Press it; if it springs back, it’s fresh.
• No strong smell – Fresh fish smells like the sea, not ammonia.

If you’re buying from a market, go early in the morning and ask for danas ulovljeno (“caught today”).

Pairing Seafood & Fish with Croatian Wine 🍷🐟

The best Adriatic matchups you didn’t know you needed

Croatians take their wine seriously—and when it comes to seafood, the right glass can take your meal from great to unforgettable. The country’s coastal regions, especially Dalmatia and Istria, produce crisp, aromatic whites and light reds that pair beautifully with the catch of the day.

Here’s how to match your seafood plate with a local wine like a true Croatian gourmet:

🐟 White Fish (Orada, Brancin, Zubatac, Kovač)

• Best Pairing: Pošip (Dalmatia) or Malvazija Istarska (Istria)
• Why: These dry, elegant whites have just enough acidity and minerality to complement delicate white fish without overpowering the flavor. Serve lightly chilled.

🐠 Blue Fish (Skuša, Palamida, Lica)

• Best Pairing: Debit or a young Graševina
• Why: Blue fish has more oil and depth, so it needs a wine with body and a little zest. Debit’s citrusy edge and Graševina’s fruity notes are just right.

🐟 Small Blue Fish (Srdele, Inćuni)

• Best Pairing: Babić (a light Dalmatian red) or a rosé from Plavac Mali
• Why: Sardines and anchovies can handle a bold wine. Babić brings a rustic balance without clashing, while a coastal rosé refreshes between bites.

🦐 Seafood Stews & Brudet

• Best Pairing: Vugava (Vis Island) or an aged Malvazija
• Why: Brudet is rich and tomato-based. Vugava’s tropical aromas and body hold up well, while aged Malvazija adds complexity.

🦑 Grilled or Fried Squid (Lignje)

• Best Pairing: Žlahtina (from Krk Island)
• Why: Light, refreshing, and slightly floral, Žlahtina is a dream with squid, especially when it’s grilled and served with garlic and olive oil.

🦪 Shellfish (Mussels, Scampi, Oysters)

• Best Pairing: Sparkling wine (Croatian pjenušac) or Istrian Malvazija
• Why: Bubbles cleanse the palate between buttery bites, and Malvazija’s herbal character enhances the briny sweetness of shellfish.

Bonus Tip:

Skip bold reds with seafood—they often clash with the delicate flavors and can taste metallic. If you must go red, choose a light, chilled Plavac Mali or Teran.

Explore Our Guide to Drinking in Croatia

Final Tips for Seafood Lovers in Croatia

• Ask for whole fish, grilled (na gradele) – This is the traditional way and lets the flavor shine.
• Don’t expect butter or sauce – Croatian seafood is usually served simply with olive oil, garlic, and herbs. That’s part of the charm.

Ready to Dive In?

Whether you’re dining at a rustic konoba in Dalmatia or a beach bar on an island, Croatia’s seafood is something to savor. Don’t be afraid to ask questions, try something new, and embrace the Adriatic flavors—you might just discover your new favorite dish.