Something I hope to oneday soon put to the test is the following claim:

Seafood from the “Croatian” side of the Adriatic is superior to seafood harvested in the waters closer to the “Italian” side.

Venetian chefs are rumored to favor seafood pulled from the waters off of Croatia due to the fact that the sea bottom there is rocky, versus the muddy bottom of the Italian shores.

But the hauls from the anomolous Italian and Slovenian entries into the “Croatian” coast (which is admittedly HUGE) must also be sampled. And this, I promise to my tens of readers, is my immediate pressing task.

Please be assured that, soon, your humble Halfass narrator shall report my findings.