A rare Danube delicacy, now a protected species in Croatia, is Eastern European relative of the sturgeon. If you get to eat it you might be surprised by the yellow colour of the sweet and really tasty meat and the lack of bones (apart from the skull). Some people say you can make caviar from the kečiga's eggs, but since they are very rare, chances of tasting it anyplace are very slim.
Photo taken at Farmstead Tri Mudraca, Karanac. Mihael Tomić.