"Hamsi" is the prince of all fish known to Turks: the Black Sea people know forty one ways of making hamsi including hamsi borek, hamsi pilaf and hamsi dessert! Another common seafood are deep fried mussels, poached, or as a mussel dolma with rice and mussel pilaf.

Yes, I've heard about hamsi, never got a chance to try it though. I've heard they do amazing things with it.

I have seen large portions served in Balik Restaurants

Hamsi also carries its own secrets...

On the menu tonight....hamsi with hazelnuts

Served with cool roka leaves....

Hmm! Delicious:

http://www.timeout.com.tr/yazi_goster.php?artID=409

www.turkishcookbook.com/.../2006_06_01_index.php

Roka leaves are only for explosive affects ))))))))))))

Alpha you seem to know a lot of these little tidbits....any others???

Many....This is a way of life, Omar Khayyam started it ))))))

http://www.turizm.net/turkey/tips/fooddrink1.html

ROKA Leave SALAD

1 large head of lettuce

3 cups of potato salad

12 roka leaves (Greek vegetable) or 12 sprigs watercress

2 tomatoes cut into 6 wedges each

1 peeled cucumber, cut lengthwise into 8 finger

1 avocado pear, peeled, and cut into wedges

4 1-ounce portions of feta cheese

1 green bell pepper, cut into 8 rings

4 slices of canned cooked beets

4 shrimp, peeled and cooked

4 anchovy fillets
12 black olives, Greek-style preferred
12 medium hot Salonika peppers (purchased in bottles)
4 fancy cut radishes
4 whole green onions
½ cup distilled white vinegar
¼ cup of olive and salad oil
¼ cup salad oil
Oregano to taste


1. Line rim of large platter with lettuce leaves. Place 3 cups of potato salad in center. Cover with remaining lettuce, shredded. Arrange the roka or watercress on top.

2. Place tomato wedges around base of salad, few on top. Place cucumber wedges between tomatoes. Place avocado outside tomatoes and cucumbers. Slices of feta cheese should be placed on top, with green pepper rings over all.


3. On top of all, place beet slices with a shrimp on each. An anchovy may top each shrimp. The olives, pepper, radishes, and green onions may be placed as desired.

4. Sprinkle entire salad with the vinegar, then oil. Sprinkle oregano over all and serve at once.

Ohhh yummy...except for the anchovies!

This will never fly...with all that Greek stuff thrown in ))))))))))))))))))))))

Do you have a better recipe then?

'All that Greek stuff'?wt...

Sure....replace all words "Greek" with "Turkish" and you got it...piece of cake, no?

They've nicked everything else why not the food?

The United States of Arugala

http://www.randomhouse.com/catalog/display.pperl?isbn=9780767915793&view=rg

http://www.turkishculture.com/print.php?ID=188

http://www.youtube.com/watch?v=E4-sn2tfX2M&feature=related

The temperature zone of the Black Sea Coast, well-protected by the high Caucasian Mountains, is abundant with hazelnuts, corn and tea. The Black Sea people are fishermen and identify themselves with their ecological companion, the shimmering "hamsi", a small fish similar to anchovy. There are at least forty different dishes made with hamsi! Many poems, anecdotes and folk dances are inspired by this delicious fish.

I had this fish the last time I visited Turkey. My sister-in-law had us over for dinner and asked if I liked fish. Well I don't, but I knew she was already cooking it and and didn't want to be rude or difficult, so I said "evet". So when the fish came to the table, with heads still on, I was shocked. But asked Yilmaz how I was suppose to it eat and he showed me and to my surprise, it was quite delicious.

Please let me know if they were deep fried? How were they served?

She floured them and lightly fried them. She also made a delicious soup (another time I was there). I can't remember the name. I watched her take some dough, and cut it into small pieces and she fried and seasoned them. They were the "croutons" for the soup. The soup was served with yogurt and hot peppers. It was so delicious. And wonderful bread, lots, and lots of bread.

An easy way to prepare tasty hamsi:

1. Buy as much hamsi from the balık shop as you like. Have them cleaned and heads off.
2. Clean them again yourself with LOADS of water, as the fishmen always seem to leave some dirt or even heads
3. Put galata unu (some sort of dried breadcrumbs), some salt and a bit of pepper in a bowl and take each fish through this mixture.
4. Put them on an oven-plate
5. Sprinkle with vegetable oil.
6. Cook/Fry in oven till goldenbrown, take out and enjoy!

A simple salad with (purple)onions will be enough next to it!

Next time I will try Hamsi. Roswitha is fond of fish.
Have you tried Kalkan and Lüfer. (very expensive)

Yes, she did serve the salad with purple onions. But she cooked the fish with the heads on.

Your recipe sounds fast and easy. Thank you.

Oh, please serve it to me..it sounds tasty. . . I am getting hungry!

Hamsi pilavı, now I would love to learn how to prepare that!! I ate it a few times at a friends place, her mother made it look so beautiful! But Im sure that that takes quite a lot of work..

Fish of Turkish Seas
Turkey being a country of which three sides are surrounded by sea has been a fish paradise for years. And they were so cheap and considered as “food for poor”. However due to improper fishing methods and considering the number of fish is unlimited unfortunately both the variety and quantity of fish has recently been decreased. Therefore most fresh and delicious fish are found in reputable fish restaurants causing them to be believed as “food for rich”.

Following are the list of fish still available and the season when they are the most delicious.

Barbunya (red mullet), from April to July

Çinekop (young of blue fish) after October

Çipura (gilt-head bream), all throughout the year. The most famous Aegean Sea fish. However recently it has been raised at sea farms, therefore you can meet both sea and culture Çipura. Obviously, sea Çipura is the most delicious.

Dil Balığı (sole) all throughout the year. Fried is recommended.

Fener balığı (angler fish) all throughout the year.

Gelincik balığı (rockling fish) from May to August. Also known as gaya fish among the Jewish community. With the belief that being the first fish eaten after starving at Sinai desert it is considered sacred. It is a tradition of Jews to cook this fish on Fridays.

Gümüş balığı (sand smelt) February, March

Hamsi (anchovy), from December to February. Although small, one of the most famous Black Sea fish. Delicious with various cooking styles such as frying, steaming etc.

İskorpit (scorpion fish), from May to July. Since it has poisonous thorns absolutely let the fisherman clean off.

İstavrit (horse mackerel), all throughout the year. It is very enjoyable to catch this fish during spring and summer on the pavements of Bosphorus coasts.

İzmarit (blotched picarel), from February to April. Again it is very enjoyable to catch this fish during spring and summer on the pavements of Bosphorus coasts

Kalkan (turbot), from February to April. A Black Sea fish. The ones weighing 4-5 kg. are eligible. For it has thick spine and fishbone always let fisherman clean off.

Karagöz (sea bream), all throughout the year. One of the most delicious fish of Turkish seas.

Kaya balığı (goby), all throughout the year.

Kefal (gray mullet) from January to March.

Kılıç balığı (sword fish), from August to April. One of the most delicious fish, but unfortunately it is almost impossible to find nowadays. Most fish served as Kılıç in the restaurants are shark or other white fish.

Kırlangıç (red gurnard), from April to September. One of the most precious fish soups of which is more than delicious.

Kofana (large bluefish), from September to January

Kolyoz (chub mackerel), from July to September

Levrek (sea bass), all throughout the year. This rare fish has recently been raised at sea farms; therefore you can meet both sea and culture sea bass. Of course sea levrek is more delicious.

Lüfer (bluefish), from September to January. The king of the Turkish seas.

Mercan (red sea bream), all throughout the year

Mezgit (whiting), all throughout the year. Can be seen on the stands of fish sellers almost every day.

Orfoz (grouper), all throughout the year

Orkinos (tuna fish), a kind of fish that cannot be seen on the stands of fishermen. They are used for canning purpose only

Palamut (bonito), from August to January. A black sea fish. Richer than other fish with vitamin A and D.

Sardalya (sardine), from July to October

Tekir (striped goat fish), from February to July

Torik (large bonito), from September to November

Uskumru (mackerel), from November to January. Once the most popular fish of Marmara! However now you can only find the imported Norwegian mackerel. Most of the fishermen try to convince you that chub mackerel they sell is mackerel. Don’t believe.

Zargana (garfish, garpike), March and April

Oh that is a great list that I should memorize I always see those fish shops, but I just pick what looks tasty and affordable. Good to know what Ill be buying from now on

İts quite interesting,and new info too,i didnt know its abnormal to you to cook the fish with heads on !
So,that means you always take the heads off even when its grilled ?!

Guys,i was asking who said they were shocked when saw fish served with their heads on...
So,i dont know exactly who to address and which cuisine,
İs it not normal in Western cuisine to serve the fish with head on,even if its grilled ?!

Yeap, normally you'd have the guts taken out of a fish and its head and fins cut off before grilling it. You don't eat the head anyway, so what's the point of grilling it?

I've heard about fish soup made on fish heads, but they just give the taste, they are not eaten. Oh, and I remember in Bulgaria they have this thing...ehmm...it starts with C - it is small fish, deep-fried and served as you'd normally serve chips.

It is a cultural thing!

My Hong Kong friends say the best flesh on a large fish is in the cheek. they also love to eat the eyes.

In the UK we find this a horrible idea!

American visitors normally freeze when they see the fish has bones in it at a Bosphorus restaurant, and I have to ask the waiters to fillet it for them, before they feel comfortable to eat it.

Not just a different tradition from a country to another,but also within the same country,
Here,they make fish soup also with heads,but its more popular on the coasts' cities
Even they judge if the one is good cook or not by making such soup ,if its not smelly and has not so ever smell of fish,then she or he is a good cook
But in other cities,specially in Cairo,specially to me ..is not that popular
mmm i cant say to my taste actually because i've never tasted,and will never also...

LOve hamsi ..... best fish ,,, in the best region!!!