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Fouilltes de Sagalassos

Fish lovers are well served in Turkey

on 28/01/2013

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       If you like to enjoy fresh fish, you will not be disappointed in Turkey. This country bordered to the north by the Black Sea, to the south by the Mediterranean Sea, the west by the Aegean Sea and enriched by the Sea of Marmara and the Bosporus and Dardanelles does not lack for resources.

The fishing season starts in early September and ends in the spring at different times across the seas mentioned.

The Black Sea is rich in fish served fried, such as hamsi – anchovies – the istavrit – mackerel – the sardalya – sardine – or Tekir, a sort of mullet. They are particularly cheap because of their abundance.

The Bosphorus provides a unique fish, Lufer-Blue Fish-. It is found only during the autumn months and the price is quite high.

Sariyer in North Istanbul

Levrek, the Turkish name given to the sea bass, and the Cupra – sea bream – are particularly popular. They are found throughout the year on the shelves of retailers who must identify them from farm raised brands. The size and the taste, as much as the price, make the difference.

From May through June, the majestıc kalkan – turbot – embellishes the stands. It is the most expensive of the fish on the stands!

Turkey is also rich in freshwater fish such as the Alabalik – trout. Although, carp and other varieties are increasingly found in rivers or streams.

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