FridayFiled under Features, News
Situated on a geographically blessed spot where the waters of the Black Sea and the Sea of Marmara meet, Istanbul has long been associated with fishing and, especially, the eating of fish. In culinary terms, after all, is there anything more iconic in Istanbul than eating a freshly grilled fish sandwich sold from one of the bobbing boats down by the Golden Horn?
The fact that most of the boats these days sell fish that arrive frozen from Norway should tell the rest of the story, though. Which is that, due to the effects of overfishing and pollution, several species of fish in the waters around Istanbul are today seriously endangered.
One of the groups that has been raising the alarm about this situation is Fikir Sahibi Damaklar (“Opinionated Palates”), the Slow Food movement’s Istanbul chapter, which has launched a series of initiatives designed to raise local awareness about the fate of some of the fish that have long been a staple of the Istanbul diet. On October 17, the group will hold its first “Slow Fish” conference, a four-day event (program here) that will bring together participants from some ten countries to take a regional look at the issue of sustainable fishing.
The rest of this story can be found on CulinaryBackstreets.com.
All entries filed under Features
no responses - Posted 08.20.13
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1 response - Posted 08.05.13
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no responses - Posted 06.14.13
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no responses - Posted 05.24.13
As rapidly as Istanbul marches toward its modern destiny, street food in this city is still served the old-fashioned way, by boisterous ustas with a good pitch and, sometimes, a really good product. When the bars close, hungry Istanbulites cruise the streets looking for the gas lamp of a rice ...continue
2 responses - Posted 03.28.13
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no responses - Posted 03.12.13
Lahmacun is one of those mysterious foods where a lot is created with so little. It checks all of the boxes of a perfect savory snack: crispy, oven-fired crust, light and spicy meat spread, a fresh green garnish and a tangy spray from a lemon. It’s like an artisanal pizza ...continue
no responses - Posted 03.08.13
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no responses - Posted 01.18.13
Until we visited some of Istanbul’s shrines to the baked bean, we generally regarded the dish as something eaten out of a can beside railroad tracks. But Turkey takes this humble food, known as kuru fasulye, seriously; that means chefs in tall toques carefully ladling out golden beans in a ...continue
no responses - Posted 12.28.12
After four years of publishing weekly dispatches from Istanbul’s culinary backstreets, we are still regularly surprised by new discoveries, impressed by the staying power of old standards and shocked by how quickly so much can change. For better or for worse, it is that dynamism that Istanbulites line up for, ...continue
no responses - Posted 11.12.12
The arrival of fall in Istanbul usually means one thing for us: hamsi season is about to begin. Hamsi, of course, are the minuscule fish (Black Sea anchovies) that Istanbulites are mad about, and the coming of fall and the cooling of the waters of the Black Sea mark the beginning ...continue