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There are many doorless, windowless shops open all-year in Turkey, which sell fish and seafood laid in colorful, round, wooden trays. Turkey is a peninsula having shores on three sides, these seas contain many varieties of fish. Some examples to most common species are mackerel (palamut), red mullet (tekir), blue fish (lufer), sardines (sardalya), anchovy (hamsi), grey mullet (kefal), turbot (kalkan) etc. Shrimp, mussels and squid are the other seafoods which are frequently used.
Coastal cities, especially Istanbul, and Izmir, use seafood frequently whereas the other cities do not use fish in their local cuisine. Istanbul, host of Ottoman Palace and thereby traditional Turkish Cuisine, has been the birth place of a dish called "uskumru domasi - stuffed mackerel" which is full creativity.
Fish are generally fried by blending with flour: steamed with a little water: or grilled. People experiencing fish in Turkey think that fish is cooked in only these three ways. However, in Turkish Cuisine seafood is also used in soups, pilafs, casseroles, on skewers or stewed. Among all varieties, there is a special one related to Blacksea people: hamsi-anchovy. Figures in folk dance of this region symbolise fidgeting anchovies. Anchovies are used in many inconceivable ways. They are pickled, grilled, dried and used in soups, boreks, breads, pilafs and desserts. |
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