Smoked fish fillets ready for the table

Warm smoked fish fillets have a special appeal – the aroma of smoke and herbs like rosemary, bay leaf, and basil instantly tell you there’s no need to wait or prepare anything further. Just open the package, and the fish is ready to be served for a delicious bite.

Gilt-head Bream

Smoked gilt-head bream is tender and mild, making it perfect for pairing with cold platters – serve the fillets with fresh cheese, olives, and a few drops of olive oil. They also go well with crispy toast, or even in a sandwich with fresh cucumber. If you enjoy wine, a light-bodied white wine pairs best with gilt-head bream. Graševina or Malvasia are reliable choices, as they provide freshness without overpowering the delicate flavor of the fish.

European Sea Bass

Sea bass can be paired with a variety of sides and specialties. Serve it as a cold appetizer with a few capers and a slice of lemon, or add it to warm pasta with zucchini and a touch of butter. It also pairs wonderfully with boiled potatoes seasoned with parsley and olive oil, or with a roasted pepper and caper salad. As for wine, choose a Sauvignon Blanc – its gentle herbal notes complement the smoked sea bass fillets well. If you prefer red wines, try a light Pinot Noir.

Amberjack

Smoked amberjack brings a more intense flavor that pairs excellently with grilled vegetables, especially eggplant and zucchini, or with olive tapenade and pâtés. Add it to a sandwich with arugula and young goat cheese, or make it the star ingredient in fresh pasta with roasted tomatoes. Serve it with a glass of red wine made from the Pošip variety, but if you enjoy rosé wine more, choose one with a fuller body.