My family has been in fishing for four generations and everything we have has come from the sea… For this recipe, I've chosen the invasive blue crab, which has slowly but surely begun to push out our native species.
Croatian chef David Skoko comes from a family with four generations of fishermen, and the concept of their restaurant, Batelina, is rooted in tradition and sustainability. Their dishes are based on family recipes and guided by the daily catch — depending on what is locally available and in season. Their desire is to present their guests with everything that a fishing net takes out of the sea, from first-class fish to small (blue) pelagic species, dried fish eggs (butarga), anemones, edible fish intestines and large predator's bone marrow to the tiny shrimp that keep our waters clean. David believes that sustainable fishing and the conservation of our ecosystem relies on appreciating the abundance of sea life and eating a variety of nutritious, environmentally sustainable seafood.
In addition to working in the restaurant, David Skoko raises awareness about the importance of preserving traditions, promotes sustainable development and films travelogues and cooking shows, including his own show on the 24kitchen channel. He is a co-author of several cookbooks and has contributed to gastro magazines.
