In the Black Sea, the flavor of fish is tightly bound to its season. Eating fish in the right month means gaining in both freshness and price. Here is roughly how the calendar looks for fish lovers in Trabzon.
Autumn and Winter: The Reign of the Anchovy
November, December, and January are the most productive months for anchovy. As the waters cool, the anchovy grows fattier and reaches its most delicious state in these months. Pan-fried, grilled, steamed, or in pilaf, it is a staple of Black Sea tables.
Autumn: Bonito and Horse Mackerel
In September and October, schools of bonito descend into the Black Sea. Well-fattened bonito, whether grilled or cooked on a tile, is the most sought-after flavor of the season. Horse mackerel also becomes abundant from autumn onward.
Winter: Whiting and Turbot
Although whiting is available for most of the year, its flesh grows even sweeter in the winter months. Turbot, considered the most precious fish of the Black Sea, graces the counters especially in late winter and spring.
Summer: Red Mullet and Sea Bream
In the summer months, red mullet, striped red mullet, and farmed sea bream and sea bass come to the fore. During this period, grilled fish and olive-oil seafood meze become the stars of the table.
At Balıkçım, we update our menu with the season and recommend whichever fish is freshest that day. Call us for the latest fresh catch.
