Time and method of catch:

Sea anemones cling to the rocks, from where they are removed with a knife or similar sharp object, be careful not to touch the upper arms of the anemones – you may get a very unpleasant burn! It is common to collect them, especially during the winter months (January and February), at low tides.

Ingredients for 4 people:

  • 1 kg sea anemones
  • 1 l olive oil
  • 200 g flour
  • salt


wash the anemones and place them in water overnight so they clean. Then remove them from the water, cut in half, roll in flour and deep fry them in hot oil. When they are fried add salt.

Local proverb:

“… Xi òuna batana péicia, rasa sul mar e dibuléina…”

L. ZANINI, Conversation with the seagull Filip, “A ma pare”, 1983, 78-79