There can never be enough seafood specialities, especially when its about Cod fish!






Enjoy the fantastic scents and aromas of the Istrian soil and sea.


Taste culinary masterpieces prepared with fresh fish and seafood. Try Cod fish in winter prepared on a special way. Round off your gourmet experience with the finest extra virgin olive oil and a glass of superb Istrian malvazija or teran wine.


Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.


Cod is popular as a food with a mild flavor and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, vitamins B-12 omega-3 fatty acids, protein, phosphorus, niacin.


A 3 ounce cooked portion of cod has less than 90 calories and one gram of fat, and 15 to 20 grams of protein.


This white, mild flavored flesh of cod is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.



  • Combine cod, broth, healthy onions and garlic, and your favorite vegetables and seasonings in a stock pot to make a delicious fish soup.


  • Cod braised with tomatoes, olives, garlic, and Italian herbs is delicious.


  • Poaching cod is easy. Just cover it with water or broth, add a little lemon juice, parsley, and simmer until the flesh becomes opaque and flakey.


  • Serve steamed cod in a large shallow bowl over a thin layer of miso soup. Garnish with chopped scallions, daikon and shiitake mushrooms.


  • Bake cod in the oven covered with fresh chopped herbs, such as chives, tarragon, chervil, and a little fresh lemon juice and broth.


  • Olive oil is a must with fish. They are of course best finished off with an excellent Istrian wine.


  • Eat raw Cod Fish. Visit restaurant Damir & Ornella and try one of the greatest speciality!







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CITTANOVA d. o. o.

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