The flavor of fish emerges with the right cooking method. Every type of fish delivers its true taste when prepared with the technique best suited to its structure.
Grilling: The Choice for Oily Fish
Meaty, oily fish such as sea bream, sea bass, salmon, and bonito are wonderful on the grill. High heat lightly crisps the outside of the fish while keeping the inside juicy. Simplicity with olive oil and lemon is best.
Steaming: Gentle and Healthy
Fish such as turbot, sea bass, and whiting preserve their aromas when steamed. Cooked over low heat with vegetables, olive oil, and a little water, steamed fish is both light and nutritious.
Pan-Frying: A Black Sea Classic
Small fish such as anchovy, whiting, and horse mackerel turn wonderfully crisp when coated in cornmeal and fried in the pan. It is the most beloved presentation of Black Sea cuisine.
Baking: Practical and Filling
Sea bream and sea bass, baked on a bed of potatoes and vegetables, turn into a filling feast on a single plate.
At Balıkçım, we prepare each fish with the method that suits it best. If you can't decide, just ask us for the recommendation of the day.
