http___www.krk.hr_gastronomija_prerada_ribe_1.xml
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The sea has always been a source of food. Clean sea water, a rocky coast and sea bottom, mild temperature and numerous fresh water sources provide the perfect habitat for various undersea life. The people of Krk's connection with the sea and fishing can be seen in the City of Krk Statute of 1512: “In the beginning, fishermen were holy people just like our Lord's apostles... But as human weakness is more oriented to profit than to holiness, with this statute we have made the decision that fisherman may not sell fish to anyone and in no other place than in the selected square of the city's fish market.” You can find every species of fish from sardines to mackerels, from cuttle fish and squid to octopus, from billfish to swordfish, from mussels to oysters...there is plenty of white fish too: toothfish, gilthead, sea-bass, sar, sharp-snouted sparus, common two-banded seabream, John Dory, sea-bream, red fish, redfin perch, Italian Barbel, shade-fish, European flounder, large-scaled gurnard, hake, corvina (or white sea bass), European perch,breize, saddled seabream, striped red mullet and frogfish, sea catfish, ray... We also offer crustaceans such as spiny lobster, lobster, common European crab and the world famous Kvarner scampi. Most people would agree with the claim that this is the tastiest scampi in the world, and is the one from the blue Kvarner bay mud. Regarding its origin the most frequent story is that it turned up by cross breeding domestic scampi with scampi which came to the port of Rijeka from the south China Sea on British war ships. However, the most probable story is that the scampi has been artificially settled in the Adriatic Sea, having been brought from Norway – a fact that was discovered back in the 1980s. The Kvarner scampi is a pale red colour; it a thinner shell than its fluorescent red Norwegian cousin. There are even noticeable differences in the taste, in fact, the Kvarner scampi has a particular structure which is both strong and flexible, it also has an associative sweetness, that is simply unique! It grows very slowly, and because of this changes its shell, and it takes 10 years in order for it to reach 200g. With the preparation of scampi”a la buzara” its natural aroma and smell figures most prominently, or you could simply try grilled scampi! You can prepare all the seafood by yourself by using Krk's olive oil and Vrnička žlahtina, or more simply why not visit one of the numerous taverns or restaurants!
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More je oduvijek bilo izvor hrane. Čista morska voda, kamenita obala i morsko dno, temperatura i brojni slatkovodni izvori omogućuju izvrsno stanište za raznovrstan podmorski život. O povezanosti Krčana s morem i ribolovom i zapis Statuta grada Krka iz 1512. godine: "Ribari su u prvo vrijeme bili sveti i blaženi ljudi poput apostola našeg Spasitelja...Ali budući da je više na dobit nego na blaženstvo ljudska slabost naklonjena, zato čvrsto određujemo po statutima, da nijedan ribar ne usudi prodavati ribu bilo gdje i bilo kome osim na određenom mjestu gradske ribarnice." Prisutne su sve vrste, od sardina do lokarda, od sipa i lignji do hobotnica, od igluna do sabljarke, od dagnji do kamenica...Također u dovoljnim količinama tu je najbolja bijela riba: zubatac, lovrata, luben, šarag, pic, fratar, kovač, arbun, škarpina, kanj, grb, hama, iverak, kokot, oslić, kavala, okan, pagar, ušata, trlja kao i grdobina, morske mačke, raža... Od rakova imamo jastoga, hlapa, rakovice te svjetski poznati kvarnerski škamp. Većina ljudi bi se složila s tvrdnjom da je najukusniji škamp na svijetu, onaj iz plavog mulja Kvarnerskog zaljeva. O podrijetlu kvarnerskog škampa najčešće se može čuti da je nastao križanjem domaćega škampa sa škampima pristiglim u riječku luku iz južnokineskog mora na oplatama britanskih ratnih brodova. No, bilo kako bilo, vjerojatnija je istina da je sadašnji škamp umjetno naseljen u Jadran, odnosno da ja donesen iz Norveške što je ustanovljeno 80-ih godina prošlog stoljeća. Kvarnerski škamp blijedocrvene je boje, ima tanji oklop za razliku od njegova žarkocrvena norveškog rođaka. I u okusu također postoji razlika, naime, kvarnerski škamp ima posebnu strukturu, koja je čvrsta i podatna, on ima jednu asocijativnu slatkoću, jednostavno, nenadmašan je! Škamp raste vrlo sporo, jer presvlači oklop, i da bi dosegnuo 20 dekagrama, treba mu 10 godina! Pripremom kvarnerskog škampa na buzaru, ističe se njegova prirodna aroma, ali i miris. ili, jednostavnije, probajte škampe na žaru! Sve morske plodove možete sami pripremiti uz krčko maslinovo ulje i vrbničku žlahtinu, ili jednostavnije, posjetiti jednu od brojnih konoba ili restorana!