FISH AND
OYSTER RESTAURANTS
CROATIAN
CUISINE
Regional
Croatian Cuisine
Many Croatian traditional festivities
are pronouncedly linked with food, crop harvest or threshing, grape harvest and
christening of wine, completion of a house, religion (Catholic-Christmas,
Easter, pilgrimages, local saints days), or memorable moments in a man’s life
(baptism, weddings, birthdays, name-days, funeral feasts). Every holiday has
its typical dish. Pork-and-potato stew is eaten on pilgrimages and fairs,
codfish is prepared for Christmas Eve and Good Friday, pork is eaten on the New
Year’s Day, doughnuts are an inseparable part of the carnival festivities, and
in the south a similar fried sweet dish called hrostule. Ham and boiled eggs with
green vegetables are served for Easter, and the desert is made up of
traditional cakes ; kullen (hot-pepper flavored sausage) for harvest, goose for
St.Martin’s Day, turkey and other fowl as well as sarma (meat-stuffed cabbage
leaves) are served for Christmas Day. On
weddings, a variety of dishes with dozes of cookies (breskvice, paws,
gingerbread cookies, fritule - plain fritters, etc.). Favorite food among
masses of people on all occasions includes spit-roasted lamb and suckling pig,
grilled fish, calamari on various ways, barbecue dishes-raznjici and cevapcici
and mixed grill, prosciutto and sheep cheese or smoked ham and fishstew,
venison.
The
Cuisine of Dalmatia
The cuisine of Dalmatia and the islands
follows the trend of the modern nutritionist. The method of preparation of
foodstuffs (mainly cooking or grilling) and plenty of fish, olive oil,
vegetable and self-grown herbs found near the sea is why this cuisine is
considered very healthy.
Dalmatian wines, like olive oil and
salted olives, have been praised from the ancient times, which the present
names of some of the indigenous grape sorts reveal (Grk from the island of Korcula, Prc from the
island of Hvar). The famous wines include Dingac and Postup from the Peljesac
Peninsula, Babic from Primosten, Vugava and Plancic from the island of Hvar.
Posip and Grk from Korcula, Marastina from the island of Lastovo, Malmsy from
Dubrovnik, etc. but also Prosecco (sweet desert wine), then very strong grape
(loza) and herbal brandies (travarica, grapes with medicinal herbs) and
liqueurs (Maraschino, Vlahov).
Although even today every place has its
own way of preparing a certain dish, the cuisine of the islands represent a
separate world with their distinguishing features, such as the cuisine of the
islands of Hvar, Korcula, Brac (vitalac, a dish made of lamb entrails wrapped
in lamb intestines and spike-roasted), Vis (spike-roasted pilchards, the flat
cake with pilchards from Komiza and Vis, related to today‘s pizza). Fresh sea
fish (dog's tooth, giltheat, seabass, grooper, mackerel, pilchard) either
grilled or boiled or marinated, then mollusks (squid, cuttlefish, octopus),
crustaceans (shrimps, lobster) and shellfish (mussels, oysters, date-shells)
boiled, in fish stew or risotto. Of meat prosciutto is certainly unmatched,
pork leg smoked and dried in the bora (from Drnis), served with dry, mostly
sheep cheese (the famous kinds are those from Pag and Dubrovnik) and salted
green and black olives and capers and pickled onions. Lamb is also very
praised, especially boiled, baked and barbecued in the open fire (franjevacka
begovica from Visovac, or lopiz from the island of Iz, then dried mutton
(kastradina), roast beef, Dalmatian stew (pasticada) with gnocchi offered by
many restaurants. Light boiled vegetable is also a favorite dish (Swiss chard
with potatoes, tomato sauce) often a mixture of cultivated and self-grown
vegetables, spiced with olive oil and wine vinegar, or served with meat
(manestra - pasta with minced meat, arambasici - stuffed vine leaves).
Regions with plenty of freshwater are
famous for frog, eel river crab dishes and oysters (the Neretva valley, Trilj
and the Cetina basin). Typical Dalmatian deserts win with their simplicity. The
most usual ingredients include Mediterranean fruit, dried figs and raisins,
almonds, honey, eggs (rafioli, mandulat, smokvenjak, the gingerbread -cookies
from the island of Hvar, rozata).
The
Cuisine of Istria and Kvarner Regions
The cuisine of Istria and Kvarner
regions represents a special Croatian cuisine, a mixture of the inland and
coastal cuisine. These regions are rich in excellent fish and seafood, most
valuable among them being north Adriatic scampi (prawns), calamari and
shellfish from the Limski Kanal Fiord. After excellent prosciutto, cheese and
olives, many traditional wine cellars offer fish soup, fishstew, boiled prawns,
black and white seafood risotto as well as other dishes typical of the central
part of the peninsula - the traditional wine soup, ragout (jota) similar to minestrone (manistra, menestra), but also
pasta and risotto dishes with famous truffles, self-grown precious mushroom
species, "dug out" from the underground by specially trained dogs and
pigs; these mushrooms have the reputation of an aphrodisias. Excellent Istrian
wines include: Malmsy of Buje, Cabernet of Porec, Sauvignon and Merlot, as well
as Terrano of Buzet, Zlahtina of Vrbnik, and sparkling wines Bakarska Vodica,
etc. There are many fine restaurants in Istria, especially on the Opatija,
Crikvenica, Rovinja and Porec littorals, in the interior and on the islands.
(Croatian Tourist Bureau)
FISH
RECIPES
Crab
Cioppino a Croatian-Dalmatian Contribution
In February 1929, Sunset Magazine
adopted the editorial policy that still guides it: a magazine of Western living
for people who live in the West. Over the years, the recipes that have appeared
in its pages have become a history of Western tastes. Such factors as climate,
geography, and ethnic mixtures have shaped its regional life style. Informality
and a willingness to experiment are a large part of everyday experiences in the
West. They first presented San Francisco’s famous Cioppino in 1941, crediting
its invention to San Francisco fishermen from the Dalmatian Coast (Croatia)
Dungeness crab is the star of this robust shellfish stew; clams and shrimp add
their flavors, too. It’s traditional to sop up the thick tomato and garlic
sauce with lots of extra-sour sourdough bread.
San Francisco Style Cioppino:
1/4
cup olive oil or salad oil
1
large onion, chopped
2
cloves garlic minced or pressed
1
large green bell pepper, stemmed, seeded, and chopped
2/3
cup chopped parsley
1
can 15oz tomato sauce
1
can 28oz tomatoes
1
cup dry red or white wine
1
bay leaf
1
teaspoon dry basil
1/2
teaspoon dry oregano leaves
12
clams in shell, suitable for steaming, scrubbed
1
pound large shrimp (about 30 per lb), shelled and deveined
2
live or cooked large Dungeness crab (about2lb each), cleaned and cracked
In a 6-8 quart pan over medium heat,
combine oil, onion, garlic, bell pepper, and parsley; cook, stirring often,
until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and
their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until
slightly thickened, about 20 minutes. To broth, add clams, shrimp, and crab.
Cover and simmer gently until clams pop open and shrimp turn pink, about 20
minutes longer. Ladle hot broth and some of each shellfish into large soup
bowls or soup plates. Makes 6 servings.
Fish
Dishes Dalmatian Style
This is a traditional method of cooking
fish dishes on the Dalmatian coast. At the San Francisco Dalmatian restaurants
using this method, chefs use Mexican charcoal because it retains heat better,
they say, than briquettes. They ignite the coals at least one hour before
cooking time. No trace of flame remains. The coals are both glowing red and
gray in color.
Sea
Bass: use a steak one
to two inches thick, dip in vegetable oil mixed with paprika, salt and pepper.
For a thicker slice, grill up to ten minutes each side, three or four inches
above the coals; a shorter time and closer to the coals if thinner. If you're
afraid that fish will burn or dry out if kept too long on the coals, place fish
in a 400-degree oven for the final five minutes, using a pan to which you have
added a couple tablespoons of fresh lemon juice.
Salmon
Steaks: five minutes
pre side for a one-inch thick steak. For rex sole (whole, in skin): about three
minutes per side. For swordfish: five minutes per side. Times vary slightly
according to the heat of the coals and proximity of grate. Sokitch of Tadich's
broils fish about 11/2 inches from coals; Henry Chung of Mayes' places grate
about three inches above coals.
Sanddabs
and Rex Sole, Fried on a Grill: Clean
and de-head fish. Dip in cracker meal or flour and place on a flat grill,
medium hot (375), on a little vegetable oil, which can be seasoned with
paprika, salt and pepper, or lard. Cook three to five minutes pre side. Debone
the fish by whacking off the tail with an extra stiff spatula, then running
spatula along either side of backbone. If flesh seems too moist or translucent,
place filets in warm (not hot) oven for a minute or two. Figure three sand dabs
or two sole per person.
Dominic
Ivelich's Fried Sanddabs: Tadich's
longtime chef, now retired, likes to cook all fish in a ridge-bottomed
cast-iron pan broiler. He preheats the pan for five minutes, rolls the sand
dabs in flour seasoned with salt, pepper and paprika, then fries the fish
without oil over medium heat. Five minutes per side.
Dominic
Ivelich's Striped Bass Filets: Using
filets of the local salt-water variety (unavailable commercially), he dips each
filet in olive oil seasoned with salt and pepper. Again, you need one of those
cast-iron pan broilers with ridges on the bottom to keep whatever you're frying
above the grease. Cook the fish for five minutes on each side on the pre-heated
pan. Squeeze a few drops of lemon juice on fish before serving.
Boiled
Sea Bass Dalmatian: The
classic method of cooking fish, other than the gradele (grill) or charcoal
broiled method, is that of boiling. Actually the fish is simmered gently in a
simple court-bouillon.
Dominic
Ivelich does it this
way: For two bass steaks weighing one-half pound each: water sufficient to
cover the fish in a saucepan, one clove of garlic, two bunches green onions cut
up, one stalk celery, diced, salt to taste, potatoes optional. Simmer the water
with all ingredients except fish for half an hour, add fish, cover and cook
until it flakes at the touch of a fork - ten or more minutes, figuring ten
minutes per inch of thickness. Serve with lemon.
Ned
Boban's recipe calls
for juice of one-half lemon, 2 cups water, 2 stalks celery, cut up, 1 onion,
cut in half, one dash olive oil, salt and pepper to taste, one tomato, chopped,
optional, one or two thick slices fresh sea bass.
Combine all items but sea bass in a
sauce pan. Simmer twenty to thirty minutes. Add fish and simmer, covered, until
done, ten minutes or more. Figure ten minutes per inch of thickness.
Ernie
Aviani's Cioppino: This
sort of dish, like bouillabaisse to the French, zuppa di pesce to the Italians,
is no stranger to the Dalmatians, many of whom call it Brodetto.
For six to eight persons, you'll need 1
onion, sliced, 1 glass red wine vinegar, 1 clove garlic, chopped, salt and
pepper to taste, 12 clams, fresh, 12 uncooked prawns, 1 cup parsley, chopped,
olive oil, enough to brown onion and garlic, 1/4 teaspoon celery salt, 4 slices
sea bass, fresh, 1 can solid pack tomatoes (large size), 1 live crab,
disjointed, dash paprika, dry sherry to taste. Saute onion and garlic in olive
oil. When golden, add wine vinegar. Simmer one minute, then add crab, prawns
and clams. Saute on low flame for ten minutes, stirring occasionally. Add
tomato, salt, pepper, celery salt, paprika and sherry to your taste. Bring to
simmer, add fish, cover and cook 15 minutes or until fish done. Serve with
French bread.
Dave
Berosh: the young
proprietor of Mayes', sits in his basement office, totaling bills on ancient
adding machine. He does office work and admits he knows nothing about cooking.
How, then, will the Dalmatian ways of fish cuisine be carried on with only one
Dalmatian chefs left in his kitchens? Where are the young countrymen to carry
on the traditions? Berosh sniffs with irritation. "The young Croatian boys
are playboys'" he says. "Right away, they want to wear Italian suits
and drive new cars. The kids want a job as maitre d' right away. And they want
girls." What has happened since his father's day, he explains, is that the
Croatian schools now make the study of English compulsory, hence no young man
need scrape a living by dishwashing any longer. What about the future of
kitchens such as Mayes'? "In the future," muses Berosh, fingering a
pencil and staring at a wall, "I think your chefs will all be oriental.
They see something done once, they always do it that way."
Walter
Seput has finished
ordering fish for the day and now prepares the tiny bar at Sam's for the midday
rush of patrons. He no longer seems concerned, if he ever was, that the famous
kitchen lacks a zemljak. For the future, he thinks that each chef can somehow
pass on Sam's traditions to his successor.
Tadich
Grill and Chefs
"Where do I get chefs?" asks
Tadich's Steve Buich, his eyes flashing. "I steal 'em," he says.
Can't you ask the union to supply a Dalmatian chef, skilled in cooking fish?
"It is like asking," Buich says, "a blind man for his
eyes." (Adams 1976)
Squid
With Rice, San Pedro Style
Active Work Time: 20 minutes Total Preparation Time: 2 hours
Chris Lisica contributed this recipe to
"Around the World; Around Our Town: Recipes From San Pedro Book 2."
In the book, the recipe suggests serving the squid over rice cooked separately,
but Lisica recommends cooking it in the pot with the squid and sauce.
1/4
cup oil
1
large onion, chopped
3
pounds squid, cleaned and cut into rings
4
cloves garlic, chopped
1
green bell pepper, seeded and chopped
1/2 cup parsley, chopped
2
(8-ounce) cans tomato sauce
Salt, pepper
13/4 cups rice
Heat oil in heavy-bottomed pot over
high heat. Add onion and saute until lightly browned. Add squid rings and
tentacles and saute together. Add garlic, bell pepper, parsley, tomato sauce
and salt and pepper to taste. Squid will release liquid. Cover and simmer over
low heat until squid is tender, 1 to 1 1/2 hours, adding rice last 30 minutes.
Stir regularly.
8 servings. Each serving: 302 calories;
425 mg sodium; 222 mg cholesterol; 9 grams fat; 37 grams carbohydrates; 18
grams protein; 0.59 gram fiber.
Lisica has edited two cookbooks that
raise funds for the San Pedro branch of the Los Angeles Public Library. Both
are titled "Around the World, Around Our Town" and both include
Croatian dishes. Lisica's recipe for mostaccioli is in the first book,
published in 1986.
Lisica's parents came from Selca, a
village on the island of Brac. Early immigrants were not popular
with their non-Croatian neighbors, she says. "We were too noisy. We drank
wine. We ate strange food. We ate things like squid, and you know how codfish
smells, and sauerkraut. It wasn't what people were used to. Once they tasted it
[Croatian food], it worked out differently."
Drago's
Charbroiled Oysters, Louisiana
Ingredients:
1/2 dozen Louisiana oysters
1 tbsp. butter garlic sauce (see
recipe)
Parmesan cheese and Romano cheese
On outside grill, place half dozen
oysters (on the halfshell). Put 1 tbsp. butter garlic sauce (see recipe) and
sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in
shell till oysters curl. Serve hot.
Caution: We recommend cooking on an
outside grill because of intense heat and smoke.
Butter and Garlic Sauce
Ingredients:
10 ounces melted margarine or butter
1 tbsp. black pepper, white pepper,
granulated garlic
3 tbsp. minced garlic
And of course, you can add additional
flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand
Pepper Sauce. Chef Tommy Cvitanovich, (Internet
2002)
Steak
Jurisich, New Orleans
Filet medallions served over our creamy
oyster sauce and topped with flash-fried oysters in a garlicky butter sauce.
House of Seafood Chef Andrew Jaeger New Orleans
(Internet 2000)
Oyster
Shooters a La Uglesich, New Orleans
I watched Gail Uglesich of Uglesich's
Restaurant on Baronne Street in New Orleans, Louisiana make these for Martha
Stewart one morning. She was kind enough to give out the recipe as she went
along, but I'm guessing on total yield. It's one of the many (and
often-changing) astonishing appetizers served before the astonishing entrees at
Uglesich's, one of the best places to eat in the city.
2
cups olive oil (not extra-virgin)
1/2 cup balsamic vinegar
4
tablespoons Steen’s Cane syrup
1
teaspoon each of salt, black pepper and cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2
tablespoons sun-dried tomatoes, minced (dried, not packed in oil)
2
dozen large freshly shucked oysters, in their own liquor
Shuck the oysters, reserving the
shells. Mix the first 8 ingredients, and let the marinade sit. The longer it
sits, the better it gets. Sauté oysters over medium heat in four batches in
about 1/2 cup of the marinade for each batch, until they just start to curl. Do
not overcook! Place each oyster back in a shell. Drizzle a little bit of the
hot marinade from the pan onto each oyster. Keep warm until all batches are
done. Serve 4 oysters per person, on the half-shell, on a bed of romaine
lettuce. YIELD: 6 appetizer servings. Chuck Taggart (Internet 2000)
Shrimper's Sauce, Mississippi Style
The
fisherman out on the shrimping boat eats but one meal a day, and that's when
the day's work is done. His recipe for Shrimper's Sauce has been handed down
through many generations of fishermen and, although based on Creole recipes of
200 years ago, it shows by addition of salt pork the Croatian influence among
shrimpers.
1/2
cup cooking oil
1
cup chopped salt pork
3
onions
1
can tomato sauce
3
cups hot water
1
teaspoon chili powder
2
cloves garlic
2
bay leaves
1
sprig thyme
1
teaspoon celery salt
salt
and pepper to taste
Directions:
Fry the chopped salt pork in the oil; add the onions, chopped fine, and fry but
do not allow to burn; add tomato sauce, then the boiling water, and never let
the water stop boiling; add chili powder, minced garlic and the remaining
ingredients. Cook slowly for about 30 minutes, stirring frequently. The sauce
made, the cook sets it carefully aside and looks over his supplies to decide
what the meal will be.
Fried Oysters, Mississippi Style
1
cup of seasoned corn meal
Prepared
egg dip
1
cup bread crumbs
Directions:
Use large oysters, looking them over carefully for bits of shell. Wash and roll
in seasoned corn meal. Let stand for 10 minutes, then dip in prepared egg dip,
and roll in bread crumbs. Let stand another ten minutes. Fry only three or four
at a time in hot fat.
To
Prepare Seasoned Meal:
1
cup corn meal
2
teaspoons salt
1
1/2 teaspoons paprika
Directions:
Mix and sift three times.
To
Prepare Egg Dip:
1
egg
1
tablespoon Worcester sauce
1
tablespoon. Salt
1
teaspoon paprika
6
teaspoons of oyster liquid
1
tablespoon grated onion sauce
Directions:
Beat well together to mix. To prepare bread crumbs, put dried, stale bread
through food chopper.
They
were collected for a cookbook called Possum and Pomegranate. John T. Edge,
director of the Southern Folkways Alliance at the University of Mississippi,
unearthed them for Hidden Kitchen's producer Jamie York. Some of the recipes
did not carry attribution information; nobody knows who wrote them. These
recipes are untested. Return to 'America Eats': A Hidden Archive from the
1930s. Nov. 19, 2004.
Louis
Trebotich Fish Cooking Biloxi Style
Biloxi fisherman emphasize they had no
time on board to be lazy or rest, however, meal times provided a short respite
from work. The Biloxi Schooners had only a charcoal stove with room for one
pot. The cook, an appointed crew member, prepared everything in that one pot,
slumgullion style (one ingredient over another in the same pot). Of course, the
typical menu included seafood. Shrimp or oyster spaghetti, gumbo, jambalaya,
courtboullion, and the Dalmatian bakelar (dried fish) were common meals. The
Biloxi bakeries made a special bread for the fishermen called "boat
bread" which sold for a nickel a loaf. Boat bread or hard tack accompanied
every meal. While the meal was sure to tempt the palate, the choice of
beverages usually did not vary: coffee, Barq's rootbeer (originated and brewed
in Biloxi), or claret wine (sweet wine) with a little water in it, "so it
don't make you droopy."
Time and time again one hears of the
culinary talents of the Biloxi fishermen who learned their craft on a boat.
Even today at the Slavonian Lodge,
the Fleur de Lis Club, or at home the men will take charge of the kitchen.
Steve Trebotich was the cook on board a boat for eleven years, and still cooks
today. When I interviewed him and his brother, Steve was busy preparing gumbo.
Louis testifies that Steve was the best cook on the water. Steve said he had no
choice in the matter, but now he enjoys sharing his skill. Trebotich, Louis and
Steve. 24 November 1992, Biloxi,
Mississippi.
FISH AND OYSTER RESTAURANTS
F
NAME YEAR OCCUPAT COMMENTS ACTIVITY LOC ORIGIN
ANDRIASEVICH, NIKOLA 1892 Restaurant Los
Angeles California Konavle
ANTICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia
ANTONIOLI, G 1885 Oyster Saloon San
Francisco California Budva
ANTUNOVICH, FLORIO 1899 Restaurant Queen Restaurant Los Angeles California Konavle
ARCICH, JOHN 1935 Restaurant Good
Fellows Grill San
Pedro California Brac
ARNERICH, FRANK 1980 Restaurant California
Grill Watsonville California Brac
ARNERICH, FRANK 1935 Oyster House Oyster
Loaf San
Jose California Brac
ARNERICH, GEORGE 1901 Fish
House Good Fellows Grotto San Francisco California Brac
ARNERICH, JOHN 1980 Restaurant California
Grill Watsonville California Brac
ARNERICH, PAUL 1980 Restaurant Royal
Grill Watsonville California Brac
AVIANI, ERNEST 1930S Fish House Neptune
Fish Grotto San
Francisco California Brac
AVIANI, ERNEST 1927 Fish House Saddle
Rock Grill San
Francisco California Brac
AVIANI, PETER 1894 Restaurant Portland Oregon Brac
BAJURIN, DAN 1937 Fish House Popeyes
Fish Grotto San
Francisco California Hodilje
BAJURIN, JOHN 1872 Restaurant New
Orleans Louisiana Hodilje
BAKULICH, MATO 1897 Oyster Saloon San
Francisco California Brac
BALICH, M 1927 Fish House US
Rest & Oyster Parlor San
Francisco California Dalmatia
BALOVICH, JOHN 1877 Restaurant New
Orleans Louisiana Brac
BANOVAC, BOB 1977 Fish House Park
Place Seafood San
Francisco California Dalmatia
BARBAROVICH, DAN 1900 Restaurant Astoria Oregon Brac
BARBICH, ANTON 1889 Oyster Saloon San
Francisco California Silba
BARBICH, JOHN 1897 Oyster Saloon San
Francisco California Silba
BARCOTT, JOHN 1921 Oyster House California
Oyster House Tacoma Washington Vis
BARCOTT, PROSPER 1921 Oyster House California
Oyster House Tacoma Washington Vis
BARISICH, M 1913 Oyster House Oyster Grotto Rest Fresno California Hvar
BASICA, VICKO 1921 Restaurant Monterey California Mljet
BASICA, VINCENT 1920 Restaurant Owl
Cafe Monterey California Mljet
BATISTICH, JOHN 1980 Restaurant State
Grill Watsonville California Korcula
BATIZA, FRANK 1888 Restaurant Watsonville California Dalmatia
BEBAN, ROKO 1887 Oyster Saloon San
Francisco California Zlarin
BEGOVICH, DINKO 1922 Fish House Mayes
Oyster House San Francisco California Trpanj
BEGOVICH, DOMINICK 1937 Fish
House Polk and Sutter Oyster House San Francisco California Trpanj
BEGOVICH, DOMINICK 1938 Fish
House S S Dominick and Johnny San Francisco California Trpanj
BEGOVICH, JAMES 1886 Restaurant San
Diego California Dalmatia
BELISICH, JOHN 1880 Restaurant Vienna
Chop House Portland Oregon Dalmatia
BENKOVICH, ANDRIA 1910 Restaurant Peninsula Lunch Monterey California Mljet
BENKOVICH, NIKOLA 1910 Fish
House Benkovich Grill Monterey California Mljet
BENNIS, MARCO 1880 Restaurant San
Diego California Dalmatia
BENNIS, S 1883 Restaurant San
Diego California Dalmatia
BERETICH, MARTIN 1900 Restaurant Aberdeen Washington Croatia
BEROS, DAVE 1981 Fish House Mayes
Oyster House San
Francisco California Dalmatia
BEROSH, MARIAN 1930S Fish House Neptune
Fish Grotto San
Francisco California Dalmatia
BEZICH, MARION 1921 Oyster House Mecca
Oyster House Tacoma Washington Dalmatia
BEZMALINOVICH, ANDR 1926 Restaurant San
Pedro California Brac
BILAFER, MITCHELL 1910 Fish
House Saddle Rock Grill San Francisco California Budva
BOBAN, JOHN 1879 Oyster Saloon Sacramento California Dalmatia
BOBAN, NED 1981 Fish House Mayes
Oyster House San
Francisco California Dalmatia
BOGDANOVICH, M 1918 Restaurant Martin's
Cafe San
Pedro California Vis
BOGOVICH, JOHN 1878 Oyster Saloon San
Francisco California Dalmatia
BONACICH, EDWARD 1884 Restaurant Santa
Cruz California Brac
BORIES, JOSEPH 1855 Fish House Louisiana
Restaurant Sacramento California Dalmatia
BOSILIO, JOHN 1930 Fish House Miramar
Fish Grotto San
Francisco California Dalmatia
BOSKOVICH, NICK 1980 Restaurant Loma
Linda Restaurant Watsonville California Cilipi
BOSKOVICH, NIKOLA 1930 Fish
House Miramar Fish Grotto San Francisco California Cilipi
BOSNICH, TONY 1930S Fish House Miramar
Fish Grotto San
Francisco California Dalmatia
BRAGATTO, MICHEL 1878 Oyster
Saloon San
Francisco California Losinj
BUDICH, MICHAEL 1871 Oyster Saloon San
Francisco California Dalmatia
BUICH, LOUIE 1933 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, LUKO 1980 Fish House Gelcos San
Francisco California Grbovac
BUICH, MARY 1989 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, MITCHELL L 1989 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, MITCHELL S 1933 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, NIKO 1980 Fish House Gelcos San
Francisco California Grbovac
BUICH, ROBERT T 1964 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, STEVE L 1964 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, TOM 1933 Fish House Tadich
Grill San
Francisco California Grbovac
BUICH, VLAHO 1980 Fish House Gelcos San
Francisco California Grbovac