Many tourists are interested in the question: what kind of fish is found in the Adriatic Sea near the Montenegrin coast? Fishing in Montenegro is very popular, the rich underwater world of the Adriatic has been mastered by both fishing companies and private fishermen. It remains only to marvel at the diversity of species and tastes of fish in Montenegro. It doesn’t matter whether You the avid fish lover, the sophisticated connoisseur, or the person who finally chooses to love her - no one will remain indifferent. Fish on the Montenegrin coast will be enjoyed by everyone.
Fishing is popular both from the shore and from a boat, ship or yacht in Montenegro. The prices of seafood (fish market in Montenegro) You can find in our article «Fish prices in Montenegro».
Labrax (marine natural)
The European seabass (Dicentrarchus labrax) - sea fish from the perch family, with white dense meat with a slight taste of sweetness. A delicate taste, containing little bones and a lot of protein, which makes it no less valuable than beef and pork. Labrax is considered as a premium product. In any form (fried, baked, stuffed, boiled) it has an excellent taste. On the shelves usually gets commercial fish 30-45 centimeters long and weighing about one kilogram.
Wolffish
Wolffish (local name «sea wolf») is a slightly unusual looking fish from the perch family, having an elongated body, strong jaws with a large number of concave teeth, from which it deserved the name. Wolffish meat is white, tasty. Gourmets from different countries consider it a delicacy.
Perch
Perch - widespread and demanded by both nutritionists and doctors, fish, family scorpaenidae. Delicious fish with white nice meat. Widely used in cooking. As a product, perch is a good source of vitamins and proteins. Rich in taurine - a very useful amino acid necessary for the body, which normalizes cholesterol level and has a positive effect on metabolism. Perch has scales of bright coral color with possible shades depending on the species, dorsal fins with sharp needle spikes, round, slightly bulging eyes.
Leaffish
Leaffish, Atlantic bumper, сasabe - сarangidae, perch. High-quality tasty leaffish meat has a bit of bones. It is usually used for frying, boiling, smoking, roasting and curing. Also, bumper is used as a fillet and for making canned food.The shape of the body is oval, elongated, compressed from the sides, thin at the tail. Its shape of the fish is similar to a leaf, so that is why received its name. Leaffish with large eyes, small scales, which is absent on the head. The elongated crescent pectoral fins are yellow, the back is golden with a greenish tint. The flocks of bumpers sometimes make sounds that look like weak grunting.
Tilapia fish
St.Peter's fish, Sarotherodon galilaeus, amnun - various species and names of tilapia fish. Very popular not only because of the white with a delicate taste of meat, which has a high content of proteins and moderate - fat, but also because of the intriguing name. Tilapia, fish with amazing taste, can be prepared by stewing, boiling, baking, frying, including on the grill. A dark spot on each side near the gills is considered «traces» from the fingers of the fisherman Apostle Peter. The peculiarity of tilapia is the ability to store eggs, and then alevins in the mouth.
Flounder
Flounder - sea flat bottom fish, belongs to the family of pleuronectiformes. For the special taste of white fragrant meat, fishermen call it «sea chicken». Chefs are advised to put the fish on the bottom of the pan first dark side of it: so it will be softer. Flounder can be cooked by different ways with vegetables or shrimps, in batter or breaded, with wine sauce, baked in a sleeve or stuffed in a pot, you can make all kinds of fillet rolls.The flounder's peculiarity is: the body is flat-oval, both of its eyes are located on the upper side of the body, behind them is a small bone process-crest. The upper part is mottled brown with an olive tinge, the lower part is more lighter to white.
Kernja
Grayish-red-bluish fish with a predatory-looking head. Gourmets note the incredible delicious taste with little or no specific fishy smell. Lack of small bones. Roasting or baking in the oven create a special sweetish taste.
Dorado (marine natural)
Dorado, dorade, mahi-mahi is a large-sized sea bream, preferring warm seas. From the Sparidae family. Since ancient times, was considered particularly beautiful and uniquely tasty. Among these species, dorada is revered as the most sophisticated delicacy. The meat is tender, but dense, with a pinkish tinge. A small amount of bones, delicate aroma with a slightly sweetish taste, refer it to more expensive gastronomic pleasures. Dorada dishes can be very different, but they do not like too long heat treatment. The body of the gilthead is slightly flattened, oval, with a steep frontal part, with a protrusion above the eyes. On the forehead one can see a crescent-shaped yellow-gold speck, a dark-gray carcass and a silver-gray belly.
Katran (shark)
A katran or Spurdog is a bottom fish found in the temperate waters of the world's oceans. Katran is an ideal swimmer due to the shape of his body, which is elongated. Overcoming prejudices katrans confidently took pride of place on the fish table in many countries. The meat of the katran is very delicate, to taste is not inferior to the meat of many marine fish and even to sturgeon. It is quite fat, practically boneless, rich in nutrients, especially protein and vitamin «A». A lot of fish dishes are prepared from katran meat, but shark steak and dried smoked sturgeons have a special amazing taste.
Ray
The Ray fish is one of the most ancient inhabitants of the Ocean World, a living creature from the category: Plate-and-wadding fish cartilaginous. Ray meat is a delicious delicacy, especially the fins wings, as well as the liver, which has a healing fat and taste like cod. Before cooking meat, fish-slope is recommended to soak to remove odor, after which any method of cooking is possible. The long and flat body of these fantastic creatures resembles a rolled pancake with fin wings with a span of up to two meters.
Tuna
Tuna is a genus of fish of the Scombridae family. The tuna's lifestyle is in continuous movement. Sometimes tuna is referred to as sea gold: its nutritional value is so high that it is compared to veal meat, and contains many useful substances needed for the productive work of the human brain, improving immunity and reducing the risk of harmful tumors.The body of tuna elastic, a bit like a torpedo. Sickle-shaped dorsal fin promotes rapid movement in water. In length, some individuals of tuna reach 3-4 meters. Tuna fish often form large shoals for a group search for food.
Palamida (pelamid)
Atlantic palamida or Atlantic bonito is a predatory fish of the Scombridae family. Palamida fish is famous for its high gastronomic taste. During the summer season, palamidas has time to accumulate a sufficient amount of fat, which is why its meat becomes fatter by the fall-winter. Therefore, the Atlantic pelamida (bonito), caught late in the fall or winter, is especially nutritious and tasty. The palamida fish caught at any time of the year is also suitable for canning, stewing and smoking.
Swordfish
Swordfish - from the type of ray-finned fish. Swordfish has a number of special differences from other fish: a long process in the form of a sword as a continuation of the upper jaw, a powerful sickle-shaped tail, the absence of normal scales on a long flexible body and an unusual shape of the fins. Such a streamlined body structure allows the swordman to move at a fantastic speed of more than 120 km / h. It is believed that it is the fastest creature on the planet. The swordfish above is usually dark blue, the sides are bluish, and the bottom is light silver. Swordfish is an important commercial fish. Swordfish meat with a noble, delicate taste, because of what it is very popular in many countries. In some countries, it is sometimes eaten without heat treatment: a dish of carpaccio or tartare. The swordfish's meat has many elements necessary for the human body. Swordfish meat is dietary and undoubtedly very useful, it contains a small amount of calories.
Angler
The European anglerfish, or as it is also called, the European monkfish is a predatory fish from the order of angler fish of industrial importance. Monkfish has dense white meat without small bones. Despite the unattractive appearance and name, it has a great taste in any preparation. Anglerfish is popular with many nations.The angler's body is slightly flattened from the top down, the head is wide and flat, the mouth is huge in the shape of a semicircle, sharp hook-shaped teeth, small eyes. Nautical hell was named because of the frightening prickly appearance. The angler's back is brownish-reddish-greenish, with dark camouflage spots. Bottom whitish, pectoral fins at the edges - black.
Amberjack
Fish amberjack from the Salmonidae family. This fish has a strong slightly compressed elongated yellowish body, silver tail with small spots. Very noticeable side lines, on the back - brown with orange tint line. Considered an excellent catch. Amberjack is fried with a mixture of aromatic herbs, rosemary, and served with parsley and garlic sauce with olive oil, as well as vegetables and salad. Great meal: amberjack baked over charcoal.
Weever
Weever (or weeverfish) is fish of family Trachinidae. It has a low elongated body, covered with dense small scales. On the head there are thorns. Weever fish is most often painted in a light beige or grayish color with uneven stripes on the sides. Weever - sedentary creatures. Despite the presence of poison on the thorns, still has delicious meat. By removing dangerous spikes, the fish can be safely cooked in any form. Especially tasty, it turns out in dried form.
Red mullet
Red mullet or surmullets is a famous small fish from the family of goatfish. On the chin it has two long mustache lowered down to get food on a soft bottom. The body is unevenly colored red with a clear silvery sheen, while the soft fins are light yellow. The red mullet does not have bile, it is not necessary to gut it. In the tender gourmet meat, the red mullet contains a lot of easily digestible protein, vitamins and other substances that are beneficial to humans. Experts note its high nutritional properties, is among the most expensive varieties. Many are convinced that the dishes from this fish quickly restore strength. You can cook a fish soup or drying it. Excellent and fried with seasonings and without, baked in the oven, on the grill.
Hake
Hake is a very famous fish from the family of the Merlucciidae, Gadidae breed. The coloration is usually silvery gray, the back is dusky tall, the body is of elongated shape. Hake meat is lean, tender, light, contains little bones. After heat treatment, it can be easily separated from the ridge. In many countries, the hake in gastronomy is recognized as one of the best, it is widely known. Its meat is the main fish product in the diet, as the hake meat is well digested.
Trout (natural)
Trout (river, lake) - freshwater fish. It is a member of the Salmonidae family. The trout lives in clear waters, it does not survive in polluted muddy water. According to observations, the color of the trout depends on the chemical and physical composition of the water, the state of the bottom of the reservoir, the type of food and even the time of year. The top of the back is usually olive-greenish, the sides are greenish-yellow with round irregular shapes with almost black (sometimes red or even white) spots. The fish meat is light with a tint. Fish meat - white or pale pink, very nutritious and tasty in any form. Trout is valued in the world as a real fish delicacy.
Arbun
Arbun (red-finned pagel, red seabream) from the Sparidae family.The meat of fish arbun (seabream) is of a delicate white color, unusually fat and extremely tasty. Arbun is considered to be a highly valuable gastronomic fish product that has a great nutritional benefit, so it is in great demand among many lovers of delicious and healthy seafood dishes.
Mackerel
Mackerel is a predatory schooling sea fish, class of ray-finned. The mackerel has a spindle-shaped body of elongated shape with small scales. Mackerel meat is dense, non-greasy, relatively few bones. The taste is slightly sour. You can cook a variety of dishes of it: cook soups, pickle, stew, smoke or just pickle. Many consider mackerel in oil to be the best canned fish.
Scomber
Scomber is from the Scombridae family. The back of the bluish-steel color with uneven curving darkish lines. From the middle of the body, the belly is silvery with a slight yellowish tinge. Scomber is a very valuable and very common commercial fish. She has fatty meat (up to 16-17 percent of fat), without small bones, tender and tasty, rich in vitamins. Suitable for a wide variety of dishes.
Sardine
Sardine (sardine pilchard) is the trade name of three genus fish of the Clupeidae family. The carcass is thick, with scales of a bluish-greenish color with a possible golden tint, the belly is silvery, and the head is like that of a сlupea. For the first time, commercial fishing for sardines was launched near the island of Sardinia, in connection with which it was so named. High-calorie sardine meat is quite easily absorbed by the body and at the same time contains a huge amount of useful human substances. Its unsaturated fats are also considered very useful and help prevent cardiovascular diseases, reduce the risk of blood clots in the vessels. Sardine has a very wide application in gastronomy.
Bokwa
Bokwa («bull's eye») is a marine fish from the order of the perch-shaped, family of the Sparidae. The back of the box has a grayish color with a blue (olive) shade, the sides are silver with golden longitudinal stripes. On the chest is a dark spot. Small, but very tasty sea fish, widely used for the preparation of various dishes.
Read more: Seafood in Montenegro