Pilchard – the heart of Fažana’s cuisine

In Fažana, the sea has always been at the center of life, and fishing has shaped local traditions for generations. It’s no surprise, then, that pilchard – holds a starring role on Fažana’s tables. This small, flavorful fish can be prepared in countless ways, but the most iconic are salted. Rich in unsaturated omega-3 fatty acids, proteins, carbohydrates, fats, and vitamins A, B, D, and E, they also provide calcium, iron, phosphorus, magnesium, iodine, and selenium. Nutritionists recommend eating pichard at least twice a week – and with these recipes  that’s an easy and delicious habit to maintain.

Walking down Pilchard Road, you can taste the town’s rich traditions while learning about local preparation methods. Year-round programs, tastings, and guided explanations makes pilchard a centerpiece of Fažana’s culinary and cultural experience. It is not just a meal – it’s an introduction to the town’s culture, history, and the flavors of the Adriatic.

Enjoy your meal!

Salted Pilchard (Budimir Žižović)

Ingredients:

• 5 kg pilchard

• 1 can (5 L capacity)

• 1 kg coarse sea salt

• 1 stone (1.5–2 kg)

• 1 wooden lid

• Clean cloth

Instructions:
Layer fresh, uncleaned pilchard head-to-tail in the can. Sprinkle salt over each layer. Press with a wooden lid, turning each layer crosswise until the top. Cover, place the stone on the lid, and cover with a clean cloth. Keep the can in a semi-sunny spot. Pilchard will release liquid that must be drained after two days. Then, store in a shady place at room temperature. After 10 days, drain excess liquid. Prepare a brine with water and salt; add a peeled potato to check readiness – if it floats, the brine is ready. Pour the brine over the sardines, press with the wooden lid, and place the stone back. Repeat after 30 days. The pilchard is ready to eat after 2–3 months.

Salted Pilchard Served

Ingredients:

• 100 g salted pilchard

• 1 onion

• Vinegar

• Olive oil

• Bread

Instructions:
Fillet the sardines, season with a few drops of vinegar and olive oil, and top with thinly sliced onion rings. Serve with toasted bread, a few butter leaves, and a glass of red wine.

Pilchard in “Savor” (Milka Černac)

Ingredients:

• 1 kg pilchard

• 100 ml apple cider vinegar

• 350 ml water

• Parsley, garlic, 1 large onion, rosemary, bay leaf, breadcrumbs

Instructions:
Fry cleaned sardines in oil, drain, and layer in a pan. Between layers, sprinkle breadcrumbs, garlic, and parsley. In a pot, combine water, vinegar, olive oil, salt, pepper, rosemary, bay leaf, and sliced onion. Cook over low heat for 15 minutes. Pour the mixture over sardines, reserving a few spoons. Sprinkle remaining breadcrumbs, garlic, parsley, and the reserved mixture on top. Cool, refrigerate, and always keep sardines covered with the “savor” mixture.

Bruschetta with Tomatoes and Marinated Pilchard (Sanel Berbić)

Ingredients:

• 2 slices of bread

• 1 tomato

• 4 marinated pilchard

• Olive oil

• Arugula

• Salt, garlic

Instructions:
Toast the bread, remove seeds, and dice the tomato. Drizzle olive oil on the toast, then top with diced tomato, marinated sardines, and arugula.

Deep-Fried Pilchard in Sesame (Sanel Berbić)

Ingredients:

• 400 g fresh pilchard

• 3 eggs

• Flour, breadcrumbs, sesame

• Sunflower oil

Instructions:
Fillet sardines and coat in flour, egg, breadcrumbs, and sesame. Deep fry for 3–4 minutes until golden.

Pljukanci with Cherry Tomatoes, Salted Pilchard, and Olives (Sanel Berbić)

Ingredients:

• 400 g pljukanci (homemade pasta)

• 100 g cherry tomatoes

• 7–8 deboned olives

• 100 g salted pilchard

• 100 ml white wine

• 2–3 cloves garlic

• Olive oil

Instructions:
Sauté garlic in olive oil, add cherry tomatoes, olives, and 3–4 sardines. Pour in white wine, add boiled pljukanci, and stir briefly. Serve with a few extra sardines on top.

Pilchard Brodetto with Herb-Flavored Polenta (Sanel Berbić)

Ingredients:

• 500 g pilchard

• 1 onion

• 3 cloves garlic

• Parsley, olive oil, white wine

• 200 ml canned tomatoes

• 200 g polenta

• Salt, pepper

• Fresh Mediterranean herbs (thyme, chives, sage, basil)

Instructions:
Brown onion and garlic in olive oil. Add tomatoes, wine, salt, and pepper. Add cleaned sardines and simmer for 5 minutes. Cook polenta in boiling water, adding chopped herbs near the end. Serve hot with brodetto.