The Islands of Croatia. Rudolf Abraham

      Perhaps not surprisingly, seafood features prominently on menus on the islands, from ‘premium’ white fish such as gilthead bream (orada) and sea bass (brancin), which are priced by the kilo, to a wide array of shellfish and more humble but no less delicious dishes like marinated sardines. Fish is typically served grilled (na žaru) or boiled (kuhano), topped with olive oil, garlic and parsley, and traditionally served with blitva (Swiss chard) and potatoes.

      Ispod peke is a slow, traditional Croatian method of cooking octopus, lamb or other meat – together with potatoes, onions, wine, olive oil and other ingredients – by roasting it in a shallow dish which is covered with an iron ‘lid’ or ‘bell’ sprinkled with hot coals.

      Lamb is another perennial favourite on the islands, usually spit roasted or cooked ispod peke (the best lamb is said to come from the island of Pag, where the animals graze on sparse herbs dusted with sea spray by the bura wind).