Summer evokes the sea like no other season, and Istria’s pristine Adriatic coastline offers a bounty of delicacies. Along with the renowned red fish, giltheads, sea bass and St. Peter's fish, our waters provide an abundance of lobster, scampi, crab, scallops, oysters, clams and mussels. But it is the pilchard that is the most authentic staple of the Mediterranean seafood diet. This exceptionally tasty and nourishing fish is very delicate, and offered exclusively when it is fresh. Typically grilled or sautéed, it can also be salted, marinated, conserved in oil or prepared in many other creative ways. Because of its high quotient of healthful omega-3 fatty acids, physicians recommend the consumption of pilchard at least twice a week.

In Fažana, where their most ancient feast is a celebration of the pilchard, this versatile fish is experiencing a renaissance. The community has established the ‘little fishermen academy’ or ‘Sardela’ where students can learn the proper techniques for salting pilchard. There is also a coastal promenade with pilchard-themed sculptures crafted by four local artists, and coming soon - Pilchard Park.