Hamsi

Called hamsi in Turkish, anchovies caught along the country's Black Sea coast (technically known as the European anchovy) are among the most well-loved types of seafood served on Istanbul tables. During the yearly anchovy season, starting in about mid-October and running through the early winter, the finger-length fish are a dime a dozen and take pride of place on menus at the city's fish houses and meyhanes. In addition to being enjoyed on their own, whether grilled or dusted with corn flour and fried, hamsi also make their way into Black Sea-style cornbread, pilaf, and other side dishes.