Fresh fish from the fish market at Güzelbahçe

Tuesday, 30 July 2024 00:00
Written by Portal Editor

We were on our way to the Turkish metropolis of Izmir by bike, and our starting point was once again the small campsite in Güzelbahçe, where there is already an impressive infrastructure for cyclists along the coast that we hadn't expected beforehand.

On the way we came across an interesting fish market that, in cooperation with local restaurants, offers a typical Turkish service that is also available elsewhere on the Turkish Aegean: At the fishmonger of your choice, you name the restaurant you have chosen, select the seafood you want from the market stall that suits your taste and tell the staff your restaurant of choice. The fish is delivered to the restaurant, cleaned there and gutted, filleted, grilled or prepared and served according to your choice of preparation. A service that guarantees everyone involved that the fresh fish you have chosen will actually be served.

Just looking at the selection is an experience

We first looked at the selection of absolutely fresh goods in detail before making our selection.

Of course, the conversations were entertaining and informative, so we learned a lot of new things, not to mention the types of fish that are found here or delivered here, which are usually caught fresh on site. The variety of species can be seen quite well from the pictures.

To deepen the impression of the pictures, here are the most important types of fish that are caught and served here:

Lüfer or bluefish

Bluefish is the most well-known fish in Turkish cuisine. It is said to taste best when caught from the Bosporus or the southern Aegean between August and November. Because it has a very high fat content, it should be grilled or boiled.

A little olive oil, salt and pepper are enough to season it.

The lüfer, also called bluefish, which is known for its sharp teeth that can even cut through fishing lines, is also known as the "king of the seas". The best way to eat bluefish is to have it grilled. Depending on its size, it also tastes very good in a stew, steamed, fried or baked in parchment paper.

Palamut or Bosporus tuna

For many Turks, this tuna is the typical Bosporus fish. It swims through the river southwards in large schools and is easy to catch. Its flesh is dark and firm. Since, like the bluefish, it has a high fat content, it is best seasoned with oil, salt and pepper and grilled.

Barbun or red mullet

The red mullet is caught mainly in April and May from the Mediterranean, Aegean and Black Seas. It is one of the most expensive fish, but also one of the best in terms of taste. Its red flesh has an earthy, slightly bitter aroma. Some Turks prefer to eat this fish fried, seasoned with garlic and fresh herbs.

The red mullet can be easily distinguished from other fish because it has a distinctive red and yellow fin. These deep-sea fish are usually found in the Aegean and Mediterranean Seas. They can grow up to 40 cm long. October is by far the best time to eat this delicious, oily fish. In Turkish cuisine, it is grilled, baked in parchment paper or fried.

Levrek or Sea Bass

The sea bass is caught in rocky coastal waters of the Aegean Sea from late May to early August, but to meet demand, it is now also farmed. Typically, this fish is eaten grilled and lightly seasoned.

Sea bass is another of the most delicious fish species that you can try fresh during the hot summer months. This large-scaled fish is native to the South Aegean and Mediterranean Seas. They are divided into 12 species and are known for their lean meat and wonderful flavor. In Turkish cuisine, this fish is either grilled, steamed or baked in salt. Various restaurants in Istanbul prepare it in a thick salt crust. The best time to eat sea bass is from May to the end of September.

Sea Bream

In Turkey, sea bream is usually caught off the coast of the Mediterranean and Aegean Seas. Due to the weight of the fish, it is one of the filling options in Turkish cuisine. With only a few thin bones, this firm fish is very tasty. Generally grilled, but can also be made into a soup and is very popular with guests.

Torik

The Black Sea fish is in season between October and November. It is considered a bit of a challenge among sport fishermen because it is very fast and quite aggressive. In Turkey, its silky flesh is either grilled or served as an appetizer or “meze” similar to sushi.

Sardalya or Turkish Sardines

The best Turkish sardines are said to come from near Gallipoli, where the Aegean meets the Sea of Marmara. They are in season in early fall. Residents of this region swear by rolling the fresh sardines in grape leaves and grilling them to perfection rather than pickling or frying them.

Fresh anchovies, whose name is associated with the Black Sea, are one of the most popular and delicious fish in Turkish cuisine. This famous Black Sea resident, whose name means "long and pointed fish," is presented in a dozen different ways. Whether steamed, grilled, or even served in a rice dish, each is as delicious as the next. The best time to try this fish is during the months of November to February

Kalkan or Turkish Turbot

The Turkish turbot is usually caught in the Black Sea between December and February. As a fisherman, however, you will be competing with sharks and dolphins, who also like to eat this fish. Its firm white flesh can be grilled, boiled, or poached.

When you think of Turkish food, the first thing that comes to mind is the doner kebab from the Turkish shop around the corner. However, certain fish dishes are also typical Turkish specialties. Turkey is already an important destination to try some exquisite dishes. Fish plays a very important role and can be traced back deep into history. Of course, the freshness of the fish depends on the season, as this plays an important role in the growth of the fish and therefore in its availability. But try it yourself.

Please read as well:

Neuharlingersiel - a colourful fishing port in the storm

Istanbul - fish market and spice bazaar