The abundance of fish in markets following the start of the fishing season has driven prices down in favor of consumers, particularly for anchovies and bonito. In recent weeks, the price of bonito dropping to the 20-40 lira range in some markets, combined with the widespread availability of anchovies, has created a more accessible period for citizens.
Fishery experts and industry representatives, however, point out that this situation may not be permanent. According to catch data from the Black Sea and the Marmara Sea, it is not considered a common occurrence for both anchovies and bonito to be this abundant at the same time.
The fact that bonito, which arrived at the markets with smaller weights at the beginning of the season, grew over time to reach 750-850 grams has been one of the highlights of the season in terms of both meat yield and consumer demand. According to experts, although factors such as weather conditions and storms cause fluctuations in daily prices, the general outlook remains in favor of the consumer.
THE SITUATION MAY CHANGE AFTER NOVEMBER
Experts state that the abundance of fish may last for about another 40-45 days. As sea water temperatures drop towards the end of November, the migration of bonito towards the Aegean and open seas may lead to a decrease in the quantities in fishing grounds. In this case, prices in the markets are expected to rise again.
For this reason, industry representatives are calling on consumers who want to take advantage of this period of affordable prices to store fish in the freezer using the correct methods. However, the most critical point when stocking is to prepare the fish in a way that prevents air exposure.
Fish to be placed in the freezer should not be left exposed or only in a thin plastic bag. Wrapping the fish tightly with cling film or aluminum foil is important to reduce air contact. Otherwise, yellowing of the meat, loss of flavor, and deterioration known as "freezer burn" can occur.
- - Before going into the freezer, bonito and anchovies must be completely cleaned of their internal organs.
- - After the fish is cleared of blood, it should be dried thoroughly.
- - It should be portioned and packaged for ease of consumption.
- - During packaging, cling film or aluminum foil should be used to ensure it is airtight.
Experts see the next month and a half as an important opportunity for those who want to consume economical and healthy protein during the winter months.
News Source: 12punto
