September is here and the long-awaited lift of the fishing ban in the Bosphorous strait is upon us. The time to eat fresh fish has arrived! Did you know that fish has an important role in Turkish cuisine?
Alongside world-famous lamb and kebab dishes, Turkish cuisine is also famous for it's fish. It's no wonder. Turkey is surrounded by four seas, the Black Sea, the Marmara Sea, the Aegean Sea and the Mediterranean. It's actually a huge penninsula and sports 4,475 miles of coastline. Need I say more?
In any coastal city or town, you can buy the daily catch practically at your doorstep, so be prepared for some great cooking and eating. Fresh fish is abundant during the fall and winter months between September and April when commercial fishing is permitted.
During these months, local fish markets overflow and fish restaurants have plentiful selections of fish and seafood to choose from daily. Some of the best are sea bass, bluefish, bonito, sardines, red mullet, turbot and many more. Shellfish like shrimp, octopus and squid also abound.Whether you grill it, steam it or fry it, eat out or cook at home, be prepared for some of the best fish you'll ever have. To learn more about Turkish fish, read my article called "The Importance Of Fish In Turkish Cuisine."