Seafood
Four seas – the Black Sea, the Sea of Marmara, the Aegean Sea, and the Mediterranean Sea – surround the Turkish landscape. The inhabitants of the coastal towns are experts at preparing fish, and winter is the best season to eat it. Many species of fish migrate from the Black Sea to warmer waters and when most fish reach their adult size.
So, the lack of summer vegetables is compensated by the abundance of fish during this time. Each month has its own preferred catch, along with certain vegetables that complement the taste. For example, the best Palamut (Bonito) is eaten with garlic and red onions, Lüfer (Bluefish) with lettuce and Kalkan (Turbot) with romaine lettuce. Large bonito can be poached with celery root. Uskumru Balığı (Mackerel) is stuffed with chopped onions before grilling, and summer fish, which are younger and drier, are poached or fried with tomatoes and green peppers. Bay leaves are always served with both poached and grilled fish.
Grilling fish over charcoal, where the fish juices hit the embers and envelop the fish in smoke, is perhaps the most delicious way to eat mature fish, as this method brings out the subtle flavour. This is also why the grilled fish sold by vendors directly on their boats is so delicious. Hamsi (Anchovy) is the prince of all fish known in Türkiye; Black Sea inhabitants know many ways of preparing Hamsi, including Hamsili Pilav and even Hamsi dessert! Another popular seafood is the Midye (Mussels), which is deep fried, poached or eaten as Dolma and Pilav. Along the TurkAegean, Ahtapotve Kalamar (Octopus and Squid) are also served with meze.