Which fish to eat in the Marmara in July and August? A guide to fresh and correct choices for the summer months

In the Sea of Marmara, the months of July and August require thinking differently about fish selection compared to the usual winter species. During this period when the sea water warms up, smaller, lighter, and faster-cooking fish generally stand out on the table. When chosen correctly during the summer months, sardines, horse mackerel, and red mullet are considered among the most suitable options in terms of both flavor and practicality.

When choosing fish in summer, the question of "which fish is in season?" is not enough on its own. It is also important that the fish is fresh, is of a size that complies with fishing regulations, smells clean, and is prepared with the right cooking method. In a heavily used sea like the Marmara, paying attention to local catches, reliable fishmongers, and current fishing regulations directly affects the quality of the product that comes to the table.

Sardines are one of the most well-known summer fish for July and August tables. Thanks to their small size and oily structure, they cook in a short time on the grill, in the oven, or in a pan. They do not need very heavy sauces; preparing them simply with olive oil, lemon, salt, and a few sprigs of greens is often sufficient.

Horse mackerel is also one of the practical species that can be seen at fishmongers in the Marmara during the summer months. Small horse mackerel are usually preferred pan-fried; however, the use of too much flour and oil can overshadow the lightness of the fish. Simpler cooking helps preserve the fish's own flavor.

Fish from the red mullet and striped red mullet family stand out for those looking for a more aromatic option on summer tables. Due to their bone structure and delicate meat, they need to be cleaned carefully and cooked in a short time over high heat. When fresh, they are suitable for pan-frying and grilling; however, the flavor drops rapidly in products that have been sitting.

Towards the end of August, the first examples of migratory fish such as bonito may be seen at some fishmongers. However, the main season for these species usually becomes more pronounced as autumn approaches. For this reason, when choosing species such as bonito, bluefish, or juvenile bluefish in mid-summer, it is necessary to be more careful regarding both freshness and catch size.

HOW TO TELL IF FISH IS FRESH?

In fresh fish, the eyes should be lively and bright, the gills close to red, the skin taut, and the scales should look firm. The smell should not be heavy, but rather a clean scent that reminds one of the sea. If an indentation remains when the flesh is touched lightly, the likelihood that the fish has been sitting increases.

In summer heat, keeping fish in the cold chain becomes even more important. Products that are kept on ice at the fishmonger, have been drained of water, and look firm should be preferred. Fish taken home should be cooked on the same day if possible; if it is to be kept, it should be cleaned and stored in the refrigerator under appropriate conditions.

The cooking method is just as decisive as the seasonal choice. Small fish like sardines and horse mackerel cook quickly; they can dry out if left at high heat for too long. For delicate species like red mullet, using too many spices can suppress the fish's natural aroma. Simple accompaniments such as lemon, olive oil, arugula, onions, and seasonal salads usually yield more balanced results on summer tables.

In conclusion, the safest way to choose fish in the Marmara in July and August is to turn to small and seasonally appropriate species, check for freshness at the fishmonger, and observe sustainable fishing regulations. Sardines, horse mackerel, and red mullet stand out during this period as options that are both easy to cook and well-suited for the summer table.

News Source: 12punto