{"id":4357,"date":"2025-02-24T17:18:23","date_gmt":"2025-02-24T14:18:23","guid":{"rendered":"https:\/\/www.mutfakdostlari.org.tr\/en\/?p=4357"},"modified":"2025-07-08T17:02:27","modified_gmt":"2025-07-08T14:02:27","slug":"turbot-in-its-season","status":"publish","type":"post","link":"https:\/\/www.mutfakdostlari.org.tr\/en\/previous-events\/friendly-meals\/turbot-in-its-season\/","title":{"rendered":"Turbot in Its Season"},"content":{"rendered":"
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Istanbul\u2019s fishing calendar is something locals follow closely\u2014and food lovers know by heart. The months from January to March are prime turbot season. Inspired by this seasonal rhythm, the Gastronomic Society of T\u00fcrkiye hosted the first members\u2019 dinner of 2025 with the theme \u201cTurbot in Season\u201d at Misina Fish Restaurant.<\/p>\n

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The specially curated menu didn\u2019t just highlight the noble turbot from the Marmara and Black Seas, but also featured other refined seafood dishes presented like works of art. The evening began with Spanish-style marinated anchovies (boquerones), gilthead seabream carpaccio, salmon gravlax, and torik lakerda with Ayval\u0131k olive oil. These were followed by grilled octopus with mussel saganaki and asparagus. The turbot, cooked in the traditional tand\u0131r style, was accompanied by Efe Sar\u0131 Zeybek \u00dc\u00e7 Me\u015fe rak\u0131, enhancing the flavors at the table, where fresh Aegean greens were also served.<\/p>\n

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After a detailed explanation of turbot and the tand\u0131r method by Gastronomic Society of T\u00fcrkiye member Suat Y\u0131lmaz, he skillfully carved the fish. Its flavor was one to remember\u2014lingering on the palate until the next turbot season. The dessert, a panna cotta with pineapple pur\u00e9e and dried figs, was delicate enough not to overpower the seafood menu and perfectly crowned the evening.<\/p>\n

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Featuring eight different types of seafood and fish, this menu was a true homage to T\u00fcrkiye\u2019s rich coastal culinary heritage. With its meticulous planning and tribute to the prestige of the turbot, the unforgettable evening concluded with a traditional thank-you ceremony.<\/p>\n

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Chef Ferhat Kurt and restaurant manager Bayram Sevgi were honored with certificates, and Suat Y\u0131lmaz was awarded a plaque on behalf of Misina Fish. We also extended our thanks to Murat Karahan on behalf of Efe Rak\u0131 for their support. As a final gesture, guests received artisanal Lezzeti Tire\u2019den olive oils as part of the traditional di\u015f kiras\u0131 (token of appreciation). Another sea-scented gathering came to a close with the joy of being together.<\/p>\n

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Click\u00a0<\/a> here to watch the video from the evening.<\/p>\n<\/div>\n

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Istanbul\u2019s fishing calendar is something locals follow closely\u2014and food lovers know by heart. The months from January to March are prime turbot season. Inspired by this seasonal rhythm, the Gastronomic Society of T\u00fcrkiye hosted the first members\u2019 dinner of 2025 with the theme \u201cTurbot in Season\u201d at Misina Fish Restaurant. \u00a0 The specially curated menu didn\u2019t just highlight the noble turbot from the Marmara and Black Seas, but also featured other refined seafood dishes presented like works of art. The evening began with Spanish-style marinated anchovies (boquerones), gilthead seabream carpaccio, salmon gravlax, and torik lakerda with Ayval\u0131k olive oil….<\/p>\n","protected":false},"author":1,"featured_media":4359,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,31],"tags":[],"class_list":["post-4357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-friendly-meals","category-previous-events"],"_links":{"self":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/4357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/comments?post=4357"}],"version-history":[{"count":3,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/4357\/revisions"}],"predecessor-version":[{"id":16650,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/4357\/revisions\/16650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media\/4359"}],"wp:attachment":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media?parent=4357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/categories?post=4357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/tags?post=4357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}