Turkey is girt by sea on three sides—the Black one at the top, the Aegean on the left and the Mediterranean on the bottom. The seafood varies hugely between regions, getting bigger the further south you go.
Turks don’t feel the need for complex recipes for fish, and they don’t bother much with fillets. The rule is grill the fish whole if large, and fry the fish whole if small, then serve with lemon and rocket (arugula). They get more imaginative with mussels, calamari, octopus, scallops and shrimps.