Fish Season?

| How to Tell Fresh Fish?

The appearance of fresh fish is extremely lively. You can understand the fresh fish with the stale fish with the following differences.

1. Fresh fish eyes are bright and outwardly dished. As the fish begin to lose their freshness, their eyes begin to mist up and then collapse.

2. Fresh fish skin becomes tense and bright. As she starts to darken in scaly fishes her skin becomes lighter and wrinkles occur, especially on the abdomen. When the fresh fish touched with the finger, the pit formed immediately. However, this trace remains in stale fish. Must not be content with the brightness of the fish. Because the fish in the bench constantly appear to be bright because water is sprinkled.      

3. When you hold the fresh fish from the head and lift it up, its tail looks exactly like the tray. Whereas the stale fish in this way lifts the tail part down.

4. Fresh fish gills live red. As the fish stale, this color changes. However, it should be noted that some fishermen paint the gills with red ink. The red liquid that flows down from the gills is actually the ink that many people think of. No fish should be taken from the counter which refers to such a deception.

5. Fresh fish is almost odorless. When they start to stink, they start to spread the acid smell.

6. While the scales of scaly fish are fresh, they are firmly adhered to the body. Stamps should not come when we rub our hand into the tail.

| How to Eat Fish?


Sugar in the fish, carbohydrate is almost none. In terms of protein is extremely rich. It is a very healthy food because of its features. 100 grams of fatty fish is about 22 grams, while fat-free fish contains 10 grams of protein. Fish is also the most used food type of protein. The human body benefits from 93% of this protein. This ratio is very low in red meats and other white meats.

The fish is rich in mineral salts and minerals as well as low carbohydrates and contains plenty of phosphorus, calcium, iodine and fluorine. Fish meat is rich in vitamins A, B1, B2 and D.


Surrounded by sea on three sides, our country is an extremely rich country in terms of fish varieties despite the increasing environmental pollution. Marine fish are classified as black and white fleshy, native and migratory. The digestion of white meat fish is easier than the black meat. Because they contain gelatin, they are suitable for scalding. The pan, grill, grill are made in the season they are greasy. Examples of such as red mullet, perch, sea bass, mullet, bluefish, shield, coral, sea bream, tongue, kitty and can show refractive.

Torik, bonito, mackerel, kolyos, swordfish, anchovies, sardines, silver fish are also classified as black meat fish. These fish are more oily than white meat and contain less gelatin. Therefore, they are not suitable for boiling and are more difficult to digest.


This sweet fish of our seas is usually found in the Aegean and Mediterranean. It is an indigenous fish species. It is in the sandy and muddy sea bottoms of the warm and warm seas near the shore. There are four types: Kaya Barbunyası, Kum barbunah, Ot barbunyası and Paşa barbunu. Of these, rockblood is the most favorable. There is no gray stain on the back of the rock barbara which has a red back and a white abdomen. In the sand and grass barbarians, the ridge is mixed with gray and red colors. Pasha barbar on both sides, from the chin to the tail is a yellow strip. The most delicious time of this fish mixed with mullet is between July and October. During this time, the pan, grill and kebab on paper would be very nice. The biggest difference is that the head is longer. The tabby's head is dense and there are two beards under the chin.


This fish, which is very similar to Barbuny and has a close relative, is hunted in all of our seas. Hunting in the Black Sea and Marmara is between 6 and 10 cm. In the Aegean and Mediterranean, their size captures Barbunya. The length of the jaws is separated from Barbunya by the blunt head and the yellow-black spots on the first ridge. The most delicious time of this fish, which can be eaten in four seasons, is between July and October just like in Barbunya. The frying pan and the paper kebab would be very nice.


The famous local fish of the Aegean and small herds of bream in recent years began to be produced in farms. The sea bream is known for its elliptical shape, white belly, dark gray back and pinkish cheeks. Atlantic Ocean, Northwest Black Sea, Aegean and Mediterranean. This fish, which was once captured in the Sea of ??Marmara and known as Alyanak, is unfortunately extinct. Generally it is between 20 and 35 cm. However, up to 6-7 kg was found. The grill, steaming, soup and oven of this fish, which can be eaten with pleasure in every season, will be very nice. The ideal size for the grill is 250 to 350 grams (3 to 4 pcs / kg). It should be preferred to bake larger ones in the oven. It should be preferred to eat this delicious fish, which is delicious, in grill or oven. Isparoz and lidaki are small varieties of this species.


Karagöz, a close relative of the sachet, is a native fish with elliptical, flat, silvery scales. There are varieties such as Baltabaş, Sivrigaga, Sargos and Mırmır. The average height is 20-25 cm, 50 cm long. Summer stony and moss, mussels live in plenty of places. In winter it is drawn to the deep waters. This fish, which can be eaten in every season, is more oily and delicious, especially in May-July. Just like the sea bream, the grill, the oven and the soup are very nice. Furnace of 1 kg or more should be preferred.


Dried fish in the Aegean and Mediterranean fish are also caught in our native fish. Can be eaten in every season. The most delicious time is from November to February. The pan is very nice. Fillet of filet can be removed and filet made with skewers or paste.


In 1988, with 310,000 tons, it accounted for about two-thirds of our total fisheries (including 40,000 tons of freshwater production and hunting, 480,000 tons in 1988). Her mouth and twisted nose close to her eyes and her close relative split up with Sardalya easily. Silverfish (Aterina) is also related to anchovy. It has an average length of 12 cm and a maximum length of 18-20 cm.

It is a family of mackerel, toric and tuna. A flock of black-meat migratory fish that lives in flocks. Her back is striped, her belly is silver. It reaches up to 1 meter in length. The varieties of this family are seen in all of our seas, but the most delicious are the ones that are hunted in the Black Sea and Marmara Sea. In the Black Sea and Marmara acorn, there are seven bands with four open and three open slices that go straight into the tail. At least three black spots around the abdomen are found in at least 16 pieces of banded strips that descend from the ridge to the abdomen in the close relative of the Aegean, who takes the names Tombik, Spotted Tuna and Written Tuna. The taste of the flesh of this breed is not beautiful compared to the genuine acorn. But many people do not know this feature, "acorn" he is deceived and then heats from the acorn.

The acorn hunt begins in August. Firstly, from the Black Sea in the case of herds of vanilla and gypsy bonito, from September the acorn begins to come. The most delicious time is from the beginning of September until the middle of February. Since it is very oily in the season, the pan runs a little heavy. Therefore grill and oven is recommended. The stew in the same season. Can be made in other seasons. Bonito is a black fleshy fish because it is steamed and soup is not recommended.