The paper deals with fishing on the Adriatic in the context of health and hygiene correctness of food. The research’s goals are to show the characteristics of fishing in the Adriatic and to present the theoretical and practical features related to the implementation of HACCP principles and good hygiene practices in the fish processing industry to ensure high quality of finished products from the nutritional, chemical and microbiological point of view. The research results show that orientation to health and hygiene correctness of food is being initiated by controlling physical, chemical and microbiological conditions in fish farms, facilities for preparation, processing and packing fishes and other marine organisms during the process of storing and transporting goods to the final consumer. It is also important to provide product traceability documentation throughout the different supply chain phases. Primary research on the relationship between the number of gilt-headseabream and the sea temperature on microlocation of Martinska was conducted within the work, but no positive correlation has been proved.