Sardine
A close relative of the anchovy, sardines live in flocks and migrate along the coasts. Like anchovy, it is a fish with a very high commercial value. With 90 thousand tons in 1988, it takes place right after anchovy. It is dried, salted and even used to obtain fish oil and fish meal. The name of sardine has become synonymous with canned due to its canning process. Even canned herring is given the same name. Sardines are around 15-20 cm in the Mediterranean. In the ocean, they grow up to 30 cm. What anchovies are for the Black Sea, sardines are the same for Portugal, Spain's Atlantic coast, Sicily and Malta. Many dishes in these countries are based on sardines. The most delicious season of sardines, which are caught abundantly in the North Aegean in our country, is July-October. During this time, various grills, paper kebabs, steaming and stewing can be made. Between November and June, although stewing and steaming can be done, it will not be as delicious as the previous period.
