Turkish · IV The Method
Hamsi: Black Sea Anchovy Preparations
I
Origin
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II
Description
Hamsi — the small anchovy of the Black Sea (Engraulis encrasicolus ponticus) — is to Black Sea Turkish cooking what sakura salmon is to BC: the defining ingredient of a region, available for a short season, prepared in dozens of ways, and eaten with a fervour that borders on cultural identity. In Trabzon and the Black Sea coast, hamsi season (November–February) is an event — the fish are eaten pan-fried, grilled, baked in cornmeal (hamsili pilav), and raw-marinated in lemon juice and vinegar.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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