PHOTOS: Oysters from Croatia’s Limski Kanal a big hit

by croatiaweek
March 23, 2025
in Food & Wine

(Photo: Dino Radmanović)

Limski Kanal, or Lim Bay in English, is a unique natural feature on the western coast of Istria, near Rovinj and Vrsar, south of Poreč. Its name comes from the Latin word limes, meaning “border,” as it once marked the division between the Roman provinces of Dalmatia and Italia.

KANFANAR, 23 March 2025 – The third edition of the Limski Oyster Day this weekend saw thousands of visitors gather at the top of Limski Kanal to enjoy one of Istria’s finest delicacies.

Local farmers and restaurants served up an impressive 5,000 oysters, delighting seafood lovers from Croatia and neighbouring countries.

“Oysters carry the true taste of our sea! When paired with a fine glass of wine, what more could we ask for?” said Istria County Prefect Boris Miletić. “This event has huge potential, not just for tourism but for showcasing our enogastronomy, one of the top three reasons visitors come to Istria.”

(Photo: Dino Radmanović)

A Taste of Tradition

The festival is always held on the Sunday closest to St Joseph’s Day, as legend has it that oysters are at their best and fullest at this time of year.

(Photo: Dino Radmanović)

“Oyster farming in the Limski Kanal has a long history, and we want to highlight local products and Istrian heritage,” said Kanfanar Mayor Sandro Jurman. “This event brings together local businesses, making it a truly special experience.”

(Photo: Dino Radmanović)

Learning About the Delicacy

Visitors had the chance to learn how to assess oyster quality. According to food expert Dr Nada Vahčić, fresh oysters are best eaten from January to March.

“A fresh oyster is full-bodied, with clear inter-valvular liquid and a distinct aroma of the sea. Limski oysters have a beige-yellowish colour and a scent of seaweed and fish,” she explained.

Dr. sc. Nada Vahčić (Photo: Dino Radmanović)

Oysters are packed with protein, carbohydrates, and vitamins, making them a prized food. While they can be grilled, breaded, fried, or cooked in soups, they are most commonly served fresh as a starter.

(Photo: Dino Radmanović)

Innovation in Aquaculture

As part of the European Marinet project, which focuses on sustainable aquaculture, experts at the festival discussed the future of oyster farming in Istria.

(Photo: Dino Radmanović)

“Most seafood consumed globally comes from aquaculture, yet some consumers still have doubts about farmed products,” said Prof. Greta Krešić from the University of Rijeka. “We want to educate people through tastings like today’s and showcase the high quality of Limski oysters.”

Prof. dr. sc. Greta Krešić (Photo: Dino Radmanović)

More Than Just Oysters

Festivalgoers also enjoyed live music, boat trips along the stunning Limski Kanal, and delicious oyster-based dishes prepared by local restaurants Viking and Fjord.