April is when Istanbul's fish scene sheds the heaviness of winter and embraces the freshness of spring. The anchovies and turbot that dominated cold-weather tables give way to lighter, more delicate fish. The sea warms, migratory fish begin to move, and the counters fill with new flavours. In this guide, discover April's freshest catches, how to order them at a meyhane, and the best ways to cook them. Çinekop (Bluefish Fry): April's Star Çinekop is the young bluefish and one