Turkey is uniquely positioned as a bridge between Europe and Asia, and its geography gives it access to four distinct seas: the Black Sea, the Sea of Marmara, the Aegean Sea, and the Mediterranean Sea. Each of these seas has its own unique characteristics, ecosystems, and economic importance, particularly in fishing, tourism, and transportation. In Turkey, fish is a popular staple in many households, and certain species stand out as favorites due to their taste, availability, and seasonality. Following fishes available in Turkey waters; sea bream, sea bass, anchovy, bluefish, bonito, sardine, red mullet, gilt-head bream, horse mackerel, turbot, swordfish
In Turkey, fish consumption follows a seasonal pattern, and certain species are preferred at different times of the year. The fishing season from September to April is especially significant, as many of the preferred species are at their peak during these months. These fish are typically enjoyed with Turkish mezes, fresh salads, and a slice of lemon, making for a classic and beloved meal in Turkish cuisine.
