Seasonal Fish Guide: What Fish to Eat in Istanbul and When
Updated: 4 days ago
Istanbul sits at the crossroads of the Black Sea and the Marmara Sea, giving it access to an extraordinary variety of fish throughout the year. Knowing which fish is in season makes the difference between a good meyhane meal and an unforgettable one.
Fall (September–November): The Golden Season
Fall is Istanbul's premier fish season. Palamut (bonito) arrives in September, followed by lüfer (bluefish), whose sizes are known as çinekop (small), sarıkanat (medium) and full lüfer; the legal minimum catch size for lüfer is 20 cm. This is the best time for grilled fish at a meyhane.
Winter (December–February): Hamsi Season
Winter brings hamsi (anchovy), the beloved Black Sea fish. Torik (large bonito) and kalkan (turbot) are also at their peak. At Koço Restaurant, the fish display changes daily based on what is freshest.
Spring (April): Tekir, Barbunya and Sardines
April is when the counters shed the heaviness of winter. In the first weeks of the month, mezgit (whiting) and istavrit (horse mackerel) may still appear, fried or pan-fried; by mid-April they give way entirely to the spring arrivals.
Tekir, a pink-skinned red mullet of rocky shores, reaches its peak flavour in April: firm flesh, an intense taste, served pan-fried or grilled. Barbunya, the striking red-pink mullet variety, becomes plentiful from April and stays through summer; at the meyhane it can be ordered as a light fish course between the meze and the main dish. Sardines return to the counters in April and are at their best grilled, simply with olive oil and lemon.
What fish is in season in April in Istanbul?
Tekir, barbunya and sardines are April's standout fish, and whiting and horse mackerel may still appear early in the month. April's fish shine with simple cooking, grilled or pan-fried.
Frequently Asked Questions
What is the best month for fish in Istanbul?
September through February is the peak fish season. October-November for lüfer, December-February for hamsi and kalkan. In summer, barbunya stays plentiful, and levrek (sea bass) and çipura (sea bream) are available year-round.
Where to eat fresh fish in Kadıköy?
Koço Restaurant, a century-old meyhane in Kadıköy Moda, serves fresh fish daily. Ask the staff about today's catch and they will recommend the freshest option.
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