Turkey's seafood consumption remains secondary to meat and legumes

Despite being surrounded by seas on three sides, seafood does not hold a central position in Turkish cuisine compared to meat, poultry, and legumes. While historical records from the 15th to 18th centuries, including Ottoman price registers, show a variety of processed fish products like lakerda and caviar, modern consumption remains limited to a few classic cooking methods such as grilling, frying, or baking.

Dr. Ece Şener from Istanbul Bilgi University identifies three primary reasons for this discrepancy. First, a nomadic and pastoral heritage from Central Asia established red meat as a status symbol. Second, the historical influence of Greek communities played a significant role in shaping fish culture, with many fish names having Greek origins. Third, economic and geographic factors contribute to the trend, as fish consumption is high in coastal regions but drops significantly in inland areas. Additionally, consumption relies heavily on fresh seasonal products rather than diverse preservation or preparation techniques.