Turkish Fish and Seafood
There are many doorless, windowless shops open all year round in Turkey, the fish and seafood in colorful placed to sell wooden bowls.
Turkey is a peninsula with the banks on three sides of these seas contain many species of fish.Some examples of the most common species are mackerel, red mullet, blue fish, sardines, mackerel, large bonito bonito, tuna, anchovies, mullet, turbot. Lobsters, crabs and oysters are expensive and therefore only exists on the tables of the rich.
Shrimp, mussels and squid are the other seafood, which are often used.
Coastal cities, especially Istanbul and Izmir often use seafood, while the other cities do not use fish in their local cuisine. Istanbul, host of the Ottoman palace and thus the traditional Turkish cuisine is the birthplace of a dish called “uskumru dolmasr” mackerel were filled with nuts, raisins and spices, full of creativity.
Fish are usually cooked by mixing with flour, steamed with a little water, or grilled. People with fish in Turkey think that fish is cooked only in these three ways. But in the Turkish kitchen seafood are also used in soups, pilaf, casseroles, on a skewer, stewed.
Among all varieties, there is a special, in connection with Blacksea people; hamsi-anchovies.The numbers in this region symbolize folk fidgeting anchovies. Anchovies are used in many unimaginable ways. They are pickled, fried, dried and used in soups, Borek, Pilaf bread, and desserts.
The most popular fish is the shell, dipped in batter baked with sauce Tarator; filled; used in pilaki and pilaf.
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