Fish A Culinary Heritage
Throughout the history of Istanbul, fish has held the esteemed position of being the most consumed product in the city’s cuisine. Over time, various methods of preserving and preparing fish have been developed, with many fading into obscurity. However, Istanbul’s gastronomy, known for its perpetual reinvention, is now resuscitating these forgotten techniques. This culinary revival is exemplified by a book authored by Alan Davidson, a leading expert on eating and drinking worldwide, who notes Challenges in Black Sea Fishing, “Turkey is surrounded by a remarkably interesting and varied collection of waters… These varied waters yield rich crops of fish, and the Turks, whose cuisine is ranked by many among the finest in the world, do justice to it.”
Rediscovering Culinary Treasures Books and Expertise
For chefs and enthusiasts keen on exploring fish and its diverse culinary possibilities, Karekin Deveciyan’s comprehensive book and the late Ali Pasiner’s delightful work “Balik ve Oita (Fish and Line)” provide valuable insights and knowledge. These resources contribute to the renewed appreciation of Istanbul’s culinary heritage Istanbul Guided Private Tours.
Recipe Pickled Fish
Ingredients:
200g swordfish steak
2 bonitos (cut in thick slices)
1 cup olive oil
1/4 tsp saffron
2 cups vinegar
8 bay leaves
8 lemon leaves
4 cloves of garlic
5 cloves
2 cardamom pods
1 cinnamon stick
1 tbsp pine nuts
1 tsp red and green peppercorns
Preparation
Cut and clean the fish, then drain well.
Salt the fish and heat olive oil in a skillet.
Lightly sear the fish on both sides and drain off the oil.
Arrange bay leaves and lemon leaves in a pickling jar.
Layer the fish on top, sprinkling each layer with cardamom, cloves, cinnamon, pine nuts, garlic, and peppercorns.
Soak saffron in a little water; when the water turns yellow, boil it with vinegar.
Cool the saffron-infused vinegar and pour it over the layers of fish in the jar.
Let the jar stand in the refrigerator for 3 or 4 days before serving.
This traditional pickled fish recipe captures the essence of Istanbul’s culinary heritage, reviving a method of preparation that has stood the test of time.
