Diving into the 8 Must-Try Seafood Dishes of Türkiye
A journey to the heart of Turkish seafood delights will surely ignite your appetite
Hamsi Tava, Fried Anchovies
Hamsi is a type of anchovy that is considered a regional delicacy in Türkiye, particularly in the Black Sea region where the seafood is at its finest. Typically fried and served with lemon, salad and bread, hamsi tava is a popular example of hamsi dish.
Fried anchovies (2023) by GoTürkiyeGoTürkiye
Typically fried and served with lemon, salad and bread, hamsi tava is a popular example of hamsi dish.
Palamut, Bonito
A winter favourite, palamut (bonito) has a mild, slightly sweet, nutty flavour. The meaty texture makes palamut a versatile fish in Turkish cuisine.
Salted bonito (2023) by GoTürkiyeGoTürkiye
Cured bonito slices, lakerda, are also a tangy addition to any meyhane (Turkish tavern) spread as a meze.
Midye Dolma, Stuffed Mussels
Known for its savoury and flavorful spicy rice filling, midye dolma is a popular seafood item in Türkiye and is very well enjoyed by locals and tourists alike.
Rice stuffed mussels (2023) by GoTürkiyeGoTürkiye
Although midye dolma was usually sold by street vendors, nowadays it is possible to find midye dolma at restaurants.
Kalamar, Calamari
A mix of savoury and slightly sweet flavours come together in the crispy goodness of kalamar! The squid rings, battered and fried to perfection, have a juicy texture with a crunchy coating.
Fried calamary (2023) by GoTürkiyeGoTürkiye
Kalamar is often served with tarator, a creamy meze that pairs very well with seafood.
Grilled calamary (2023) by GoTürkiyeGoTürkiye
Kalamar finds a place on Turkish tables not only with its fried variety but also with its stuffed and grilled recipes.
A harmonious mix of fish, onions, garlic, capia pepper, dried tomatoes, mushrooms or cheese is used as the filling.
Ahtapot, Octopus
Especially popular in the Aegean region, octopus is a versatile and delicate flavour that becomes a succulent delicacy in the hands of skilled Turkish chefs.
Various seafood meze (2023) by GoTürkiyeGoTürkiye
Octopus is often grilled, baked or cooked in güveç (Turkish clay pot) after a thorough cleaning and preparation.
Karides and Istakoz, Prawn and Lobster
The popularity of shellfish in Türkiye can be attributed to its taste, versatility, and abundance in the country's coastal waters.
Fresh fish and seafood (2023) by GoTürkiyeGoTürkiye
While lobsters are softened by the pre-boiling method, then grilled or baked, prawns are usually cooked in tereyağı (Turkish churned butter).
Shrimp casserole (2023) by GoTürkiyeGoTürkiye
Karides güveç (prawns cooked in a clay pot), on the other hand, is one of the more complex flavours with the savoury tomato sauce.
Fried anchovies (2023) by GoTürkiyeGoTürkiye
‘Tis the Season To Eat Hamsi!
During the hamsi season, in January and February, festivals and events are organized to celebrate its significance to the Black Sea region's economy and cuisine.
Hamsikoli bread made with chard onion, meat, corn and anchovies (2023) by GoTürkiyeGoTürkiye
Anchovy Bread
Trabzon (2023) by GoTürkiyeGoTürkiye
Hamsi is also an important source of income for local fishermen, who depend on the anchovy catch for their livelihood.
You are all set!
Your first Culture Weekly will arrive this week.