Hamsi season: Turkey's national fish returns in many forms
Turkey's national fish, hamsi, or anchovies is more than a fish for the locals of the Black Sea region and whether it is fried or canned, hamsi offers a feast for both humble and rich dinner tables.
Hamsi, or Anatolian anchovies, could be considered Turkey's national fish. Abundant in the Black Sea, especially during the winter, hamsi is more than a simple sea creature for the people of the Black Sea region. Locals have become very attached to all things hamsi related and, as a result, the fish has become a significant part of life in the region. Poems and songs have been written about hamsi. Bards from the north even traveled around Anatolia singing songs about the glorious fish. In fact, an entire cuisine has been devoted to hamsi in northern Turkey, and the locals use it in almost every dish.
Turks have always respected their past, and this is also the case when it comes to hamsi. This incredible fish was once the king of the Ottoman imperial kitchen, as well. Sultans preferred to eat it with a special kind of "pilav," a dish made with rice.
This silver, delicious beauty in all of its 12 to 15 centimeter (4 to 6 inch) glory is the tiny king of Turkish dinner tables. During the winter months, when the Black Sea is crawling with hamsi, this shiny little fish is quite a bargain. Currently, hamsi sells for TL 20 ($5) per kilogram since the season has yet to peak, but since half a kilogram is enough to feed two people, it can still be considered a bargain.
source: Daily Sabah
14.11.2017
