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Agriculture is traditionally the main activity in Neretva Delta.
Before the extensive reclamations that took place during the 1960’s, the main products were grapes, corn and olives.
After melioration the productive agricultural land increased by ten times and the production of tangerines and fruit became dominant. Tangerines from Neretva Delta became popular across the whole of ex-Yugoslavia.
In recent years the agricultural practice of greenhouses has been spreading across the valley, since this technique allows for bigger agricultural yields and a wider variety of cultivations.
Apart from fruit, the typical products of Neretva Delta include domestic wine and brandy and Dalmatian smoked ham.
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The cuisine of Neretva is especially famous for its frog and eel dishes, like eel and frog stew, breaded frogs, eel on the spit and boiled coot.
The eel and frog stew is prepared in every part of the Delta in a somewhat different manner. According to some recipes it can be extremely spicy (with red peppers), so in a restaurant you should always point out that you would like a medium-spicy stew if you do not like spicy food.
All meals are served with home-baked bread prepared in an open fireplace.
Apart from traditional Neretva dishes, the restaurants offer all kinds of maritime and freshwater fish, crabs and sea-shells as well as Dalmatian prosciutto.
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Eel and frog stew Neretva-style
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Breaded frogs
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Frutti di mare and Dalmatian prosciutto with side-dishes
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Roasting eel on the spit
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Eel on the spit with Swiss chard
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A meat dish with potato dumplings, home-made bread and wine
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Coot hunter-style with dumplings
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Boiled coot with sauerkraut
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Sea-shells from the mouth of the Neretva
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* All photos courtesy of restaurants "Djudja & Mate",
"Villa Neretva" and "Lopoc"
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