Turkey: Turkish Seafood Tradition

Turkish cuisine has been shaped by the confluence of various cultures, including the Byzantine and Ottoman empires. As a country surrounded by seas, fish and seafood have long been an integral part of Turkish culinary tradition, especially in coastal areas like Istanbul and the Aegean coast. Fish was traditionally eaten on Fridays and during religious celebrations.

Culinary Tradition: Grilled fish like "levrek" (sea bass) and "çupra" (gilt-head bream) are common, often served with salad and rice. Turkish fish dishes are frequently accompanied by mezes such as "hummus" and "acılı ezme" (spicy tomato salad). Fish soup and "balık ekmek" (fish sandwich) are also popular street foods.