Fish and Seafood

The Black Sea is still famed for its anchovies and the infinite variety of dishes prepared with them. Anchovies are salted and dried, pickled, baked in roof tiles, baked into bread and pastries, cooked into rice and soup and even made into puddings. Celebrated in song and parable, the Black Sea anchovy has become almost immortal. But although Izmir and Istanbul still do good trade in the seafood drawn from their waters, the days when people could lean out of their yalı windows along the Bosphorus to buy fish from the passing boats are gone.