The Požega Valley has always been a region rich in fish. It's an area where fishing has been a way of life for generations. Fresh fish has been a staple in the diet of the local population, and to ensure it remains on the menu throughout the year, smoking and drying fish in attics—a practice almost forgotten today—played a crucial role.
Today, we rediscover the pleasures of enjoying smoked fish, distinguished by its unique aroma of smoke and the rich color of dried fish meat. Whether briefly fried, grilled, or cooked, it is a delightful discovery and a treat for every gourmet.
