Fresh fish, displayed in front of a restaurant in Fethiye.
Turkey is surrounded by seas which contain a large variety of fish. Popular sea fishes in Turkey include: anchovy (hamsi), sardine (sardalya), bonito (palamut), gilt-head bream (çupra or çipura), red mullet (barbun(ya), sea bass (levrek), whiting (mezgit or bakalyaro), swordfish (kılıç), turbot (kalkan), red pandora (mercan, tırança), and white grouper (lagos).
Fish are grilled, fried or cooked slowly by the buğulama (poaching) method. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey
(Location: Fethiye)

Uploaded by slavica on 5/14/2009, viewed 1139 times.