Türk Mutfağında Balıkların Baharatla Kullanımı: Ankara Balık Restoranları Örneği (Use of Fish with Spices in Turkish Cuisine: The Case of Ankara Seafood Restaurants)

Abstract

This research aims to determine the use of fish with spices in seafood restaurants in Ankara. The research data were collected through face-to-face and online interviews with the owners and chefs of 20 seafood restaurants operating in Ankara. According to the study findings, the most commonly used spice in the preparation of fish recipes is salt, white pepper, black pepper, basil, paprika and garlic. The fish for which the most spices are used in the preparation phase are sea bass and salmon with 23 spice varieties. These fish are followed by sea bream and scorpion fish (scorpaena porcus) with 20 spice varieties, red sea bream and grouper with 20 spice varieties. In the preparation of anchovy, 44.0% of the participants use salt and 40.0% use black pepper. On the other hand, 44.0% of the participants prefer black pepper for sea bass and salmon. The cooking methods in which the use of spices are most preferred are steaming, oven and grilling. The cooking methods in which spices are used the least are deep frying and poaching. The spices which the participants use during the serving of fish dishes are fresh thyme, fresh rosemary, fresh parsley, fresh mint, dill, and black pepper. Among the recommendations of the cooks about the use of spices with fish are increasing the knowledge and experience of the cooks, recipe studies on spice and fish pairings in new spice experiences and also preparation of more written studies on spices and spice-fish-season pairings.