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 (kýlýç), turbot (kalkan), red pandora (mercan, týrança), and white grouper (lagos).
Fish are grilled, fried or cooked slowly by the buðulama (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 5259 times.