In Croatia, it is also known as “sardina”, “srđela”, “šardela”, and in some places as “štijavica” or “acorn”. The sardine is an elongated fish with flattened sides, the upper part of the body blue-green and the lower part silver. There are several black spots on the flanks, and a star-like notch on the gill flaps. Its body is covered with rather large scales. Sardines grow up to 25 cm in length and 8 dkg in weight, while the average weight is around 3dkg

 

It is a pelagic fish, which means that it is constantly on the move, so it does not have a permanent place of residence or depth at which it lives. It moves mostly in shoals above shelly, coral and stony bottoms or those overgrown with algae. Its concentration in the Adriatic is greatest around the western coast of Istria, the Lošinj archipelago, east of the island of Olib, the outer side of Dugi otok, the Paklin Islands, Vis and Palagruža, the southern end of the coast of Pelješac and the islands of Mljet and Lastovo.

 

It is most often caught with seine nets and accounts for about 60% of the total fish catch in the Adriatic. It feeds on plankton and other small marine organisms and it spawns in the colder winter months when it retreats further from the coast into the depths of the sea and releases huge quantities of eggs that float on the surface. That’s why it is very difficult to catch her in those months.

 

The sardine is considered the queen of fish. It belongs to the blue fish category and is rich in unsaturated amino acids omega-3 and omega-6, which makes it very healthy. It has tasty meat, easily digestible, rich in proteins, carbohydrates, fats, vitamins (especially A, D and E) and minerals. Therefore it is in great demand and among the cheapest fish that can be obtained fresh. It is often preserved under the name “Sardine”, which makes it one of the famous salted delicacies.