Salting pilchard
It is best to salt pilchard in May. Today the standard vessel that is used is a 5-liter tin container, plastic-coated on the inside. Having left fresh pilchard to stand for a few hours, arrange them neatly in tide rows. Each additional row should be arranged across, with coarse salt being sprinkled in between. Cover with a piece of board that fits into the container and use a press, half the total weight, to keep everything pressed down. Cover with a cloth and tie it. Pour out the blood the following day, but leave enough liquid to allow the cover to be dipped half-way. Keep the container in daylight for a few days, then store in a cool place on a concrete surface. Pilchards are ready to be served after 2-3 mounts, whereas properly salted ones can last over a year.
Small fishing academy Pilchard
Fažana’s challenge in the fishing net of tradition
Pilchard road
„Šuri“-fishing net floats
Fishing tradition
Shipbuilding in Fažana
Magic of a small fishing town
Famed for its crystal-clear sea the Fažana Channel connects Fažana and Brijuni. Here on the terra firma the fishing tradition was mentioned as early as the Middle Ages and has remained a well-known theme up to the present day. Fishing boats, dinghies and batane rocking gently along the two wharfs in Fažana; boats leaving port \[…\]
Small fishing academy Pilchard
Small fishing academy Pilchard – Fažana’s challenge in the fishing net of tradition
✨Similar content
Audio stories about Fažana’s olives
Small fishing academy Pilchard
Small fishing academy Pilchard – Fažana’s challenge in the fishing net of tradition
Historical Roots of Olive Growing in Fažana
Where tradition, nature, and the story of olive oil come to life
Fishing tradition
Olive oil trails
OLIVE OIL – ELIXIR OF GOD If we are looking for the autochthonous product of Istria – high quality olive oil whose feature reflects the autochthonous sort and typical habitat
