Istanbul is a city where the Bosphorus isn’t just a scenic view—it's a pantry full of seasonal treasures. The rhythm of the sea dictates what appears on restaurant menus and in fish markets throughout the year. If you want to eat like a local and enjoy fish at its freshest and most flavorful, it’s essential to know which species are in season. Here's your guide to the best fish to eat in Istanbul, season by season.
Autumn is considered the golden season for fish in Istanbul. As the waters cool, fish return to the Bosphorus in abundance, fattened and flavorful.
Top Picks:
Palamut (Bonito): Arrives early in autumn. It’s oily, rich, and perfect grilled or baked.
Lüfer (Bluefish): The prized catch of the Bosphorus. A favorite among locals, often grilled and savored with rakı.
İstavrit (Horse Mackerel): Affordable and delicious when fried whole.
Sardalya (Sardines): Still available early in the season, great grilled.
Tip: While enjoying the history in Sultanahmet Square, which is called the Old City, the oldest center of Istanbul, if you want to eat seafood, your first choice should be Seven Hills Restaurant. While enjoying your meal at Seven Hills Restaurant, which is the most popular restaurant in Sultanahmet with its daily fresh fish, enjoy the magical view of Hagia Sophia on one side, the Blue Mosque on the other, and the Bosphorus right in front of you.
Winter may be cold, but it’s the season for deep, satisfying seafood flavors.
Top Picks:
Hamsi (Anchovy): The star of the winter table, especially in the Black Sea tradition. Try them fried, in pilaf (hamsili pilav), or even in börek!
Kalkan (Turbot): A luxury catch, known for its delicate texture and high price.
Mercan (Red Mullet): Lightly fried or grilled, it's a sweet and tender delight.
Tip: Pair hearty winter fish with arugula, onions, and a splash of lemon for the classic Turkish touch.
Spring is a transitional season. Many fish are off-limits due to breeding, but a few tasty options remain.
Top Picks:
Kefal (Mullet): Often underrated but flavorful, especially baked with vegetables.
Levrek (Sea Bass) and Çipura (Sea Bream): Available year-round from fish farms, but best eaten grilled in spring with fresh herbs.
Tip: Avoid buying out-of-season wild fish during spring—it’s their breeding season, and sustainable choices matter.
As the water warms, options dwindle, but summer is perfect for lighter seafood dishes.
Top Picks:
Barbun (Red Mullet): Small, pink, and delicious—usually fried.
Tekir (Striped Red Mullet): Similar to barbun, slightly more delicate in flavor.
Kalamar (Calamari) and Ahtapot (Octopus): Not fish, but widely enjoyed grilled or in meze.
Tip: Summer seafood is ideal for dining al fresco by the sea in Kadıköy, Karaköy, or the Princes’ Islands.
