The inhabitants of Pompeii and Herculaneum, the ancient Greeks and Romans, Christopher Columbus and the great gourmand Charles V, and all the people who lived on the shores of the Mediterranean and the Atlantic Ocean throughout the history, were familiar with the small pelagic fish.

Fishing for sardines and anchovies has always been most densely concentrated around Sardinia, Sicily, southern France, the Sea of Marmara and the Black Sea; however, the finest small pelagic fish has always been caught in the Adriatic, primarily in the Istrian (Rovinj, Pula) and Central Dalmatian (Vis, Hvar, Brač) waters. Since the quantity of the caught fish was never constant, because it depended on weather conditions, part of the year or part of the day, as well as a number of known and unknown circumstances, it was necessary to find a way to store the fish that was caught at the times when the sea was full of it, and preserve it for the "rainy days”. Salting proved to be the best way to preserve the catch. In the past, people of the Adriatic used to salt the sardine, which was known as "the staple of the islanders”, "manna from heaven”, "the foundation of life”. The sardine was not only the food of the fishermen and seafarers, but it was also traded.

In 1420, the Dalmatian islands came under the Venetian rule. The Venetian Republic became a large market for salted fish, which was already produced with great experience on the island of Vis. Based on the data from 1873, around 20.000 barrels, i.e. a million kilograms of salted fish, were produced on the island and exported to Greece and Italy at the time. Nowadays, markets have a much greater preference for salted anchovies. Many would say, when comparing sardines and anchovies, that sardines are like pancetta, and anchovies are like prosciutto. However, both are highly recommended staples of a healthy and balanced diet – which has become an important topic today. The greatly appreciated delicacy is a true example of a "gastronomy fossil", uniting the simplicity and subtleness of flavors. Ever since the ancient times, salted fish has been offered both on the rich man’s and poor man’s table. It still represents that fine line that ties our modern times with the ancient past, with the basic principles of salting having remained largely unchanged. Nature, too, has stayed the same. The laws of nature that have always governed the size of the catch have remained unchanged to this day. However, man has discovered new ways of preserving the caught fish. Technology has advanced, and new, high standards have been set that define the processing, preserving and distribution of food. In our newly built, modern factory, we freeze small pelagic fish, using individual quick–freezing (IQF) method or block freezing method. We salt, marinate and store the fish, in compliance with these new, high standards.

We have applied all the past experiences and knowledge in the preparation of our line of products, taking care not to disturb the harmony created by the human labor working hand in hand with nature. Our hardworking people have given their love, knowledge and passion to build a path to every connoisseur and gourmand born in the sunny Mediterranean, ensuring a boundless pleasure for anyone who chanced upon these lines.

 "Fish are too precious to be caught only once” ... and the story continues...

The Jar Your Hand Embrace

Rugged hands since ancient times
Pull heavy nets and struggle hard
To fill the jar your hands embrace
With Adriatic scents and sun.


Early, at the crack of dawn,
While sleepy waves wash the rocks
For centuries the tiny boats
Rush carrying their precious loads,


Down there to sparkling coasts,
With vineyards and olive trees
Where modest women's skilled hands
Wait anxiously for fish men have caught.


The jar your hands embrace
Reflects the sea, the blue sky above,
Holds colours and warmth and scents
Holds prayers and hopes and love,


Holds labour of simple people who
Through centuries that are going by
Have put their knowledge and tradition,
Into unique delicacies for you.

- Dolores Šajt Paunović -