The Aegean's late-summer fish; grilled or in vine leaves.
N 41°09′ · E 29°03′Kireçburnu · Sarıyer
Sardines are at their fattest and tastiest in the Aegean and the Marmara from late August to October. Their legal minimum size is 11 cm. When the fishing ban ends on 31 August, sardines are among the first fish to arrive from the Aegean, which makes them the star of our menu in early September.
In the style of Ayvalık and Gökçeada, we wrap cleaned sardines in brined vine leaves and cook them on the grill. The leaf keeps the fish's oil inside and adds a light sour note.
Sardines are among the richest fish in omega-3 and remain reasonably priced.
The Bosphorus' autumn fish: oily, firm and king of the grill.
September to November; for grilling, lakerda and pilaki.
