The Usage of Anchovy in Sinop Kitchen

Abstract

Kitchen culture can be variety considerably between societies. In our country, red meat
especially consumed in inland areas, while the fish and other sea foods are greatly
consumed in coastal areas. Environmental factors where the people live affect the region’s
food culture. Sinop is a peninsula, which is the most important source of income, is
fishing and locals keep the anchovy separate from other fish. In the fishing season,
everybody who wants to consume can freely take anchovy in fishing vessel. Everybody –
poorest or richest- is feed with anchovy in fishing season and most anchovy dishes are
cooked in every house. The data used in this study were collected by using interview
technique. It is determined that in Sinop there are some traditional dishes such as “frying,
grilling, oven, tiklatma, pilaf with anchovies, bread with anchovies, anchovy ball, hamsi
kusu, anchovy pickle and anchovy marinade”. In the study, the process of these foods, and
the details of the difference in their productions were presented.