More than 2 thousand years ago, in the 2nd century B.C.,
Ancient Greek writer Agatarhid praised the wine from Vis saying
that the wine from Vis was better than any other wine in the world.
In addition to fishing, the entire history of the island of Vis
is connected to viticulture and winemaking.
The best-known wines are the red wine Plavac mali
and the authentic white wine – the renowned Vis Vugava.
Ancient Greek writer Agatarhid praised the wine from Vis saying
that the wine from Vis was better than any other wine in the world.
In addition to fishing, the entire history of the island of Vis
is connected to viticulture and winemaking.
The best-known wines are the red wine Plavac mali
and the authentic white wine – the renowned Vis Vugava.
FISHERMEN’S FOOD
The Komiža salted fish pie – a convenient food for fishermen due to its long shelf life. It is made of dough and onions, with potatoes added later when they became accessible on the island.
Fish stew, brujet – owing to the always-available fish and its easy preparation, the stew was often on the menu of Komiža fishermen and their families. Even when working at the net fishing posts, the Komiža fishermen would most often prepare a stew from the fish they caught, but that were not suitable for salting. Muraena, scorpionfish, and even the dentex were most commonly caught with a fishing line. When the catch was good, they would also grill the fish. The stew was also prepared from the lobster that would die during fishing.
Komiža koloc – a dry round wheat bread with a very long shelf life. This bread was baked twice, which is why it was very dry, but also had a long shelf life. The fishermen would dunk it in wine or stew to make it softer for eating.
Salted sardines – in the barrels, the fishermen would arrange layers of sardines and salt until the barrels were filled. The salted fish was mostly sold, but each household would retain some for its own needs. The art of salting the sardines was passed down from generation to generation and is today considered a valued skill.
Fish stew, brujet – owing to the always-available fish and its easy preparation, the stew was often on the menu of Komiža fishermen and their families. Even when working at the net fishing posts, the Komiža fishermen would most often prepare a stew from the fish they caught, but that were not suitable for salting. Muraena, scorpionfish, and even the dentex were most commonly caught with a fishing line. When the catch was good, they would also grill the fish. The stew was also prepared from the lobster that would die during fishing.
Komiža koloc – a dry round wheat bread with a very long shelf life. This bread was baked twice, which is why it was very dry, but also had a long shelf life. The fishermen would dunk it in wine or stew to make it softer for eating.
Salted sardines – in the barrels, the fishermen would arrange layers of sardines and salt until the barrels were filled. The salted fish was mostly sold, but each household would retain some for its own needs. The art of salting the sardines was passed down from generation to generation and is today considered a valued skill.
