Türkiye sits on the shores of the Aegean, Mediterranean, Marmara and the Black Sea’s so, understandably, fish plays a massive part in Turkish cuisine and food culture. Each sea has it’s own characteristics and throughout the year, the native fish differ meaning a wide seasonal variety can be found. Here’s our look at the best seasonal fish in Türkiye, along with which are the most popular and how they are served.

SOME OF THE BEST SEASONAL FISH IN TURKEY

Sea Bass (Levrek)

Sea bass and sea bream are probably the most popular fish in Türkiye, and we’re often asked to add them to yachting provision lists.

The sea bass in Türkiye is terrific! Although farmed sea bass can be supplied year-round, the best fresh sea bass in Türkiye can be found on the markets from late-May through to September.

Most chefs have their own signature sea bass recipe, and here in Türkiye, you find sea bass listed on most menus. Aside from grilled sea bass, one of the most spectacular dishes in Türkiye involves roasting a whole fish in a thick shell of salt. It is then set alight in front of the diners and served tableside.

Bluefish (Lüfer)

Bluefish is one of Türkiye’s most common fish, and it’s at its best from August through to December. The best Bluefish comes from the Bosphorus, although it is also caught off the Marmara and Aegean coasts.

Locals love Bluefish, so you often find it served in restaurants in Türkiye. Bluefish is flavoursome, so Turkish chefs tend to cook it simply, with a brush of olive oil and a little seasoning on the grill.

Bonito (Palamut)

Bonito is a firm, dark fish that’s at it’s best from mid-September through to December. For those cruising earlier or that simply can’t wait, “Gypsy Bonito” from the Black Sea taste almost as good and can be found on the markets from July. Similar to Bluefish, the best Bonito is found in the Bosphorus where they thrive in high numbers, making them an affordable option for fish-loving locals. The high-fat content of Bonito means they taste wonderful served from the BBQ and are a great source of Omega 3.

Sardines (Sardalya)

Sardines are one of the most well-loved and popular fish in Türkiye, and the sardines from Gallipoli are regarded as the best around. They are in season from August through to November.

You will find sardines range in size and are cooked in many different ways in Türkiye; canned, pickled, fried, baked and grilled. Perhaps the most traditional and tasty way is to wrap them in vine leaves then throw them on the grill – served with lemon, a well-dressed seasonal salad, and a wedge of local crusty bread, they taste superb!

Anchovies (Hamsi)

If you happen to be in Türkiye during hamsi season, you simply must try some! Locals adore fresh anchovies, and from December to March, street stalls, local restaurants, even fine eateries are filled with diners tucking into these tasty little gems. The best anchovies are said to come from the Black Sea, although these tend to be smaller than those that originate further south.

Anchovies in Türkiye are deboned, then prepared and served in many ways; crispy-coated and fried, made into soup, served atop a pilaf or salad, gracing the top of pizzas, even wedged between bread and eaten on the go!

Red Mullet (Barbunya)

Red Mullet lives in the deep, cool waters of the Aegean and Meditteranean, and is available from late February through to July.

Chef’s in Türkiye tend to like working with Red Mullet as its earthy, slightly bitter taste means it can take flavour – it’s a fish that you can play with!

In Türkiye, although some simply fry Red Mullet and squeeze a little lemon, a dish called “Barbunya Pilaki” is the most well-regarded. Pilaki is a traditional way of preparing food in Türkiye and Greece using garlic, tomatoes, carrots and fresh herbs. It works well with this dish as it allows the fish to cook in its own juices, thereby adding depth of flavour. You can find many other Pilaki variations in Türkiye, others use beans, chickpeas or meat.

Pandora (Mercan)

Pandora, known locally as “summer fish”, has a pale pink flesh, a delicate flavour and is normally grilled. They are a common fish throughout the Meditteranean, but the best come from the Aegean. They are in season from late May to July.

Pandora are large fish, some weighing over 30 pounds, but the biggest is not necessarily the best in this case, and local chefs usually opt for fish between 3 and 10 pounds.

Turbot (Kalkan)

Each winter, Turbot appears in the fish markets in Türkiye. It is a white fish that comes from the sandy depths of the Black Sea, and it’s Turkish name “kalkan”, meaning shield in English, refers to its flat shield-like shape.

Turbot is delicious both baked or grilled and due to its firm texture, it is also fabulous cut into strips, crusted and fried – its a local family favourite, especially dipped in a citrus sauce (or ketchup if you’re a kid!).

The above lists just a few of the best seasonal fish in Türkiye, there are many more varieties available throughout the year and we can source most varieties if given your needs in advance. If you would like to know more about Turkish cuisine or ingredients, please sign-up for our newsletter. To add fish to your provisions list, please  CONTACT 360° YACHTING.