palamut is a truly beautiful firm fish: here, displaying its red gills |
Here in
Turkey it really is palamut time! The ban has been lifted, the baby palamut/bonito
or çingene
palamut have swum with all their might down the Bosphorus from the
Black Sea. And now here we are in Istanbul enjoying the fruits of this journey and they are simply palamut.
Turkey it really is palamut time! The ban has been lifted, the baby palamut/bonito
or çingene
palamut have swum with all their might down the Bosphorus from the
Black Sea. And now here we are in Istanbul enjoying the fruits of this journey and they are simply palamut.
If you live
here in Turkey, you should know the development of the palamut: interestingly,
each stage has a different name:
here in Turkey, you should know the development of the palamut: interestingly,
each stage has a different name:
v Çingene palamut: (20-30cm) this starts to appear in
August
August
v Palamut/bonito: (31-40cm) what we are eating
now (October)
now (October)
v Sivri Torik: (45-50cm)
v Torik: (51-60cm) from which they make lakerda,
delicious slices treated with salt that should be neither too thick nor too
thin, served as a meze with sliced red onion. My father used to adore this and I
would take it to England whenever I went. Best eaten at your favourite fish
restaurant where they know you. Not recommended to buy in a plastic box from
your local supermarket. Must be really, really fresh!
delicious slices treated with salt that should be neither too thick nor too
thin, served as a meze with sliced red onion. My father used to adore this and I
would take it to England whenever I went. Best eaten at your favourite fish
restaurant where they know you. Not recommended to buy in a plastic box from
your local supermarket. Must be really, really fresh!
v Altıparmak: (61-65cm)
v Peçuta: (65-70cm)
v Zindandelen which is the biggest, about 70cm +.
It literally means dungeon breaker! You should probably say maşallah
after that revelation!
It literally means dungeon breaker! You should probably say maşallah
after that revelation!
The ones in
red are the most commonly used terms.
red are the most commonly used terms.
On Monday I
went to my local market in Selami Çeşme. I always go but this
time I was especially interested to see what was happening this month since I
have been away such a lot.
went to my local market in Selami Çeşme. I always go but this
time I was especially interested to see what was happening this month since I
have been away such a lot.
Well,
fishwise, I soon saw that there was a huge rush on the fish stall near where I
buy my vegetables. What a hubbub!
fishwise, I soon saw that there was a huge rush on the fish stall near where I
buy my vegetables. What a hubbub!
only 5TL for one! Half the price of the supermarket! |
All the
housewives were here and it was difficult to take pictures, especially since I
had no intention of buying. It’s a funny thing but I prefer to pay more and get
my fish properly cleaned. I don’t have patience with badly-cleaned fish and
that’s why I prefer to go to my local Migros. There, what a revelation! But the
price was half and who knows, maybe they clean the fish beautifully at the
market.
housewives were here and it was difficult to take pictures, especially since I
had no intention of buying. It’s a funny thing but I prefer to pay more and get
my fish properly cleaned. I don’t have patience with badly-cleaned fish and
that’s why I prefer to go to my local Migros. There, what a revelation! But the
price was half and who knows, maybe they clean the fish beautifully at the
market.
take 2 palamut and have them prepared into fillets like this: |
Now, to come
to this particular recipe: if you are Turkish, you will know in an instant from
the picture that it is not Turkish.
to this particular recipe: if you are Turkish, you will know in an instant from
the picture that it is not Turkish.
palamut fillets in a tomato and garlic-based sauce |
The reason? Because there is a sauce. I
personally find this very difficult to fathom but the fact is this: Turks do
not like sauce with their fish. Why, who knows? I don’t know and I live with it
with TT. I have a sneaking suspicion that they are just not familiar with
sauces and are scared of what they don’t know … for example, I prepared this
and TT just loved it. Who wouldn’t? Why wouldn’t you love it? I don’t get it.
If anyone can shed light on it, I would love to hear! Anyway, this recipe is
actually Greek!
personally find this very difficult to fathom but the fact is this: Turks do
not like sauce with their fish. Why, who knows? I don’t know and I live with it
with TT. I have a sneaking suspicion that they are just not familiar with
sauces and are scared of what they don’t know … for example, I prepared this
and TT just loved it. Who wouldn’t? Why wouldn’t you love it? I don’t get it.
If anyone can shed light on it, I would love to hear! Anyway, this recipe is
actually Greek!
Ingredients for Bonito/Palamut Baked in the Oven with Tomatoes
and Garlic
and Garlic
From the charming little island of Spetsai in the Saronikos
bay, near Athens. This sauce can be used for for almost any kind of fish steaks
or whole fish in the same manner.
bay, near Athens. This sauce can be used for for almost any kind of fish steaks
or whole fish in the same manner.
From ‘The Cooking of Greece and Turkey’ by Rena Salaman
4 steaks of cod or slices of fillet –
I used palamut/bonito
I used palamut/bonito
6 tbsp olive oil plus extra for
greasing
greasing
2 -4 cloves garlic, sliced finely
4 tbsp finely chopped fresh parsley
don’t these ingredients look inviting? |
500g/1lb tomatoes, peeled, de-seeded
and chopped finely
and chopped finely
2 tbsp toasted breadcrumbs
Salt and black pepper to taste
Method
·
Preheat
the oven to 190°C/375°F/gas mark 5.
Preheat
the oven to 190°C/375°F/gas mark 5.
·
Wash
and dry the fish and arrange it in a medium-sized, oiled baking dish. Lightly
beat together all the other ingredients, apart from the breadcrumbs. Spread
some of this over each slice of fish, sprinkle with breadcrumbs and bake for
30-40 mins, basting occasionally, until light golden and crisp on top.
Wash
and dry the fish and arrange it in a medium-sized, oiled baking dish. Lightly
beat together all the other ingredients, apart from the breadcrumbs. Spread
some of this over each slice of fish, sprinkle with breadcrumbs and bake for
30-40 mins, basting occasionally, until light golden and crisp on top.
here is the fish all prepared for cooking |
·
Serve
with boiled new potatoes and a green salad.
Serve
with boiled new potatoes and a green salad.
no potatoes here, only salad |
Recommendation:
This is a
very tasty dish not to mention easy, but it’s very filling so I don’t recommend
it for a dinner party if you’re having a starter. Even the potatoes might be too much! Palamut
is really delicious but at the same time it’s a very
dense fish.
very tasty dish not to mention easy, but it’s very filling so I don’t recommend
it for a dinner party if you’re having a starter. Even the potatoes might be too much! Palamut
is really delicious but at the same time it’s a very
dense fish.
Just think easy
casual supper with old friends, lots of rakı and a couple of meze and then it will be just
perfect!
casual supper with old friends, lots of rakı and a couple of meze and then it will be just
perfect!
Palamut-bonito baked in the oven with tomatoes and garlic |
Afiyet olsun!
i sure would like to try that. it looks delicious!
Do you get a lot of fish where you are?
This looks delicious….you are right Turks don't like sauce on fish or anything I noticed….except syrup all over their baked goods.
I learned something new today never seen or heard of that fish before…..I'm sure my Turk husband has…your last sentence on your post 'Just think easy casual supper with old friends, lots of rakı and a couple of meze and then it will be just perfect!' is what my husband says a lot of times.
Thanks again for sharing your recipe and wonderful photo's….will copy this recipe, will make with no 'palamut' as we won't have any available here…..but cod we do all year long.
I am sure your husband knows this fish!!! there is no way he wouldn't. But the sauce here will work with any other fish and will be delicious. You are such a great cook, I bet yr hubby is happy with whatever you put on the table :))!
what a glorious post, and a delicious recipe, enjoy Palamut for us!
Looks good, mine are resting in fridge, ready to be baked later-need to prepare food when my son is taking his nap. Thanks a lot for this recipe as I was looking for a new way to cook fish.
I hope the family enjoyed it!
While the fish looks a little strange to the Midwest US cook, the topping looks wonderful. I can't wait to head to the fish shop and try this recipe!
Hi Linda! Does it?? I am really curious what fish you would choose. Here we are so used to this one, you see….
Thank you for this. My five year old son has stopped wanting to eat fish since we moved to Turkey (I think he finds that it does need some sauce…!) but this recipe re-converted him and I am very grateful. Even my Turkish husband said it was delicious.