Seafood Meze Guide: From Çiroz to Lakerda, the Ocean Flavours of the Meyhane

The most distinctive section of the meyhane table is its seafood meze. Çiroz, lakerda, tarama, shrimp, and octopus salad transform a simple meal into a cultural experience. Koço Restaurant, perched on the Marmara Sea coast, serves these mezes at their freshest.

Çiroz: The Meyhane Essential

Çiroz is salt-dried mackerel — one of rakı's finest companions. Served with olive oil, lemon, and onion. A good çiroz should be lightly salty, firm-fleshed, and leaf-thin. At Koço, çiroz is prepared from carefully selected mackerel.

Lakerda: The Prized Transformation of Bonito

Lakerda is made from fresh bonito packed in thick salt for 3–5 days, then rinsed and served with olive oil. It is one of the most special and expensive mezes. Made during autumn bonito season, it graces tables through winter.

Tarama: The Elegance of Fish Roe

Tarama is a creamy spread made from fish roe with olive oil and lemon. Its lightly salty, velvety texture pairs perfectly with rakı. A shared tradition of Aegean and Istanbul meyhanes.

Other Seafood Mezes

Karides söğüş (boiled shrimp with olive oil and lemon), ahtapot salatası (octopus salad with pickles and olive oil), and deniz börülcesi (fresh samphire with olive oil) complete the seafood meze spread at Koço Restaurant.

Frequently Asked Questions

What is çiroz?

Salt-dried mackerel, one of the most classic cold mezes of the meyhane table.

How is lakerda made?

Fresh bonito is packed in thick salt for 3-5 days, rinsed, and served with olive oil.

Where to eat the best seafood meze in Kadıköy?

Koço Restaurant, on the Marmara Sea coast since 1928, serves the freshest seafood mezes in Kadıköy.