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Taste of TürkiyeTaste of Türkiye

Ingredients

15 results

Cleaned raw butterfly anchovies with silver skin and gray-pink flesh in a blue floral ceramic platter.

Anchovies

Raw anchovies, cleaned and butterflied, for frying or arranging around rice.

Raw butterflied bluefish with pale flesh, silver skin edges and a forked tail on a white platter.

Bluefish

Raw bluefish, butterflied to open into an even piece for grilling.

Three raw Atlantic bonito steaks with pink flesh and silver-gray skin on a plain ceramic plate.

Bonito

Raw, bone-in cross-cut bonito steaks, cooked with tomato and onion.

A whole fresh grouper lying on crushed ice on a stone ledge, its mouth open, with the sea and hills behind.

Grouper

Thick raw grouper steaks that hold their shape in gently cooked fish dishes.

Two raw skin-on mackerel fillets on crushed ice in an oval cream platter, one showing striped blue-silver skin, the other pale pink flesh, on a sunlit stone counter beside a striped linen cloth and a bottle of olive oil.

Mackerel

Raw Atlantic mackerel, prepared as skin-on fillets.

Raw shucked mussel meat with dark mantle edges in a chilled bowl

Mussels

Raw mussels for cooking, sold as shucked meat or live in the shell.

Cleaned raw octopus arms and a detached mantle on an oval cream platter.

Octopus

Cleaned raw octopus, cooked until tender and cut for salad.

A whole raw sea bass on a blue floral platter beside the sea.

Sea bass

A cleaned whole raw sea bass that keeps its shape when baked in paper.

Four raw sea bass fillets, two silver skin-side up and two pale flesh-side up, on a blue and turquoise floral platter on a rustic wooden table in a sunlit kitchen.

Sea bass fillets

Raw European sea bass fillets, skin-on or skinless, for soups and quick dishes.

A whole raw gilt-head sea bream with a gold forehead band on a baking tray.

Sea bream

A whole gilthead sea bream, scaled and gutted, for baking or grilling.

Broad, flat raw turbot portions with mottled skin and pale flesh edges on a cream plate.

Turbot

Raw European turbot cut into bone-in steaks for frying.