Uskumru Ekmek
Mackerel sandwich; uskumru (Atlantic mackerel), common year-round.
Mackerel sandwich; uskumru (Atlantic mackerel), common year-round.
Tuna sandwich; canned tuna, common in cafes.
Whole sardines off the coals in split bread with raw onion and lemon: the Turkish Aegean's summer sandwich, fat midsummer fish in a season that closes by autumn. The fig weeks are the good weeks.
Bonito fish sandwich; palamut (Atlantic bonito) when in season (autumn).
Mussel sandwich; fried mussels (midye tava) in bread.
Whiting sandwich; mezgit (whiting) fried, common coastal fish.
Bluefish sandwich; lüfer (larger bluefish) grilled.
The difference between a good karides ekmek and a rubber one is about thirty seconds. The Aegean coast loads fried or grilled shrimp into the same ekmek as its fish sandwich, with onion and lemon.
Kalamar ekmek is a meze that left the table: cornmeal-crusted fried squid rings under walnut tarator and a hard squeeze of lemon, the rakı-tavern appetizer folded into a loaf for the street.
Swordfish sandwich; kılıç (swordfish) grilled, more upscale.
Horse mackerel sandwich; istavrit fried or grilled.
Anchovy sandwich; fresh hamsi (Black Sea anchovies) fried and served in bread. Seasonal (winter).
Çupra, gilt-head bream, is the premium white-fleshed cousin of the oily mackerel balık ekmek. Turkish aquaculture farmed it cheap enough to grill into a loaf, a leaner, sweeter, finer-boned fish.
Baby bluefish sandwich; small çinekop fried or grilled.
'Fish bread'—Istanbul's iconic fish sandwich; grilled or fried fish (usually mackerel/uskumru or bonito/palamut) in half a loaf of white ...
Fish sandwich from Karaköy fish market area; same style, different location.
Grilled mackerel in a split loaf, handed up from a boat that rocks on every ferry wake. The Eminonu fish sandwich is anchored to one dock the city has spent two decades trying to evict.
Fish in wrap form; less traditional but exists.