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Excursion: shellfish production
Meeting point: Mali Ston Bay
Included in price: onlyCROATIA support
- Excursion by boat to shellfish farm
- Tasting: oysters
- Specialized guide
- Lunch: Typical fish restaurant
- Menu Seafood:: 30 €
- Menu first quality fish:: on request
- Transfer to meeting point from:
Dubrovnik, Split, Mostar, Makarska, Neum
|On request: Transfer: Dubrovnik to meeting point|
|Meeting point: Mali Ston Bay|
|Excursion by boat to shellfish farm, Tasting oysters|
|On request: Lunch, Typical fish restaurant|
13:00/ 14:00 Option
|On request: Transfer: back to Dubrovnik|
The Dalmatian coast has a very long history of mariculture. Traces of primitive oyster farming-petrified oak branches with attached oyster shells-were noted by Roman chroniclers. The first written documents date from the time of the Dubrovnik Republic. Development of modern mariculture began at the end of 19th Century with establishment of oyster cultivation companies. Perhaps the high-point of this era was the 1936 World Exposition in London: The Grand Prix and Gold Medal for oysters from Mali Ston Bay were awarded to a Dubrovnik-based company "Bistrina". Most of the private companies disappeared during Second World War. At the beginning of the War of Independence (1991 to 1995), Bistrina Bay is on the frontline! As can be expected, most of the farms collapsed during the hostilities. The Serb and Montenegrin aggressors who briefly over ran the area devastated the processing plant, stealing any equipment that could be moved. After the liberation of the area, a new round of development was initiated. After the war, cultivation spread from the traditional grounds around Bistrina and Kuti Bays to outer areas around Malo More. It thus is difficult to estimate accurately the present level of shellfish production in the area. In rough terms, it is around 1 000 tons of mussels and 500 000 pieces of the oysters annually. Shellfish cultivation in Mali Ston Bay presently is based on only two species: The European Flat Oyster, Ostrea edulis, and the mussel, Mytilus galloprovinicialis. The cultivation cycle begins with collection of wild spat, after which the young oysters are cemented and hung on ropes in a way used only in this area. Mussels are reared mainly using floating or fixed parks, using classic nylon "sockets". Oysters are fullest and most delicious in March, when St Joseph's Day in celebrated. Gastro expert’s claim that oysters are best served freshly opened with some lemon juice. You will have the opportunity to taste the freshly opened oysters smelling of the sea around St.Joseph's Day (19 March) at the restaurants in Ston and Mali Ston. The Festival of Oysters is a gastro event which offers oysters and oysters dishes along with the Dalmatian song and a glass of good wine from Pelješac vineyards.