Istanbul Fish varieties are among humanity's favorite foods. Especially in maritime countries such as Northern Europe, Japan and the Mediterranean coast, and in regions where sea and maritime culture is dominant, fish varieties constitute the main meal of the food culture. In our country, anchovy in the Black Sea region and other small shallow sea fish species in the Mediterranean, Marmara and Aegean coastal regions are eaten with pleasure and have an important place on the table.

Trout, mackerel, salmon, anchovy, sea bass, carp, sea bream, bonito and whiting are among the most well-known and frequently preferred Istanbul fish varieties in our country. In general, frying, baking and steaming methods are followed in dishes made with fish. In our country, baked and fried fish is more preferred. Again, the use of butter in cooking some fish such as trout is more specific to Turkey. The oils used to cook fish varieties vary depending on country cultures. There is complete dominance of olive oil in the Mediterranean basin.

The cooking method varies depending on the type of fish. For example, frying is suitable for small fish such as anchovies, and baking is suitable for larger fish such as salmon to cook them better.