Tips for cooking bluefish

Bluefish, which has been granted a geographical indication registration on behalf of the Istanbul Chamber of Commerce (ITO), is found in the Mediterranean, Black Sea, and the Sea of Marmara. What is bluefish and how is it cooked? Here are the tips for cooking bluefish...

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Bluefish is a type of fish rich in omega-3 and omega-6 fatty acids, as well as potassium, phosphorus, zinc, copper, and sodium minerals, particularly vitamin B12.

Bluefish is a migratory fish. When the waters cool, it migrates toward warmer regions.

Bluefish hunting takes place during the autumn and winter months.

HOW TO COOK BLUEFISH?

Bluefish can be pan-fried, grilled, or baked. If it is to be baked, the larger 'kofana' size should be preferred, as bluefish is generally more suitable for grilling.
'Sarıkanat' and 'çinekop' (smaller sizes of bluefish) are more delicious when pan-fried.
There are many ways to cook bluefish and many varieties of dishes.
Bluefish stew, bluefish with mushrooms, bluefish casserole, garlic bluefish, bluefish in parchment paper, baked bluefish with vegetables, bluefish with thyme, bluefish in a clay pot, and bluefish skewers are some of these dishes.
Since it is a delicious fish, cooking it in a lightly oiled pan or on a grill without needing any extra ingredients is enough for a feast.

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