Following the lifting of the commercial fishing ban earlier this month, hundreds of fishermen cast off on the Bosporus Strait, Marmara Sea and the Black Sea, catching the season's fresh seafood rich in essential nutrition.Although recent figures show that Turkish locals have less interest in seafood with annual fish consumption rates falling below the worldwide average - fresh catch is the main livelihood of vendors who yell in the streets as they sell tasty "Balık Ekmek" (Turkey's famous fish sandwich) to hungry tourists under Istanbul's Galata Bridge or fishermen tucked in the city's fish markets. Along the eastern shores of the Black Sea, on the other side, fishing is an age-long family tradition. Setting off at dawn to bring the day's best catch, each crew member is also a family member who has learned fishing from a young age.Before 2000s, the annual fish production was around 3,000 tons and the rate reached 212,000 tons by 2012. Turkey exports seafood to more than 80 countries worldwide. Keeping in mind that overfishing and illegal netting still pose big threats to Turkey's fish stocks, the last few years have brought a decline in fish abundance.Until April next year, when the seasonal fishing ban resumes, a variety of species like red mullet ("barbun"), bluefish ("lüfer"), swordfish ("kılıç balığı"), sea bass ("levrek"), striped red mullet ("tekir"), anchovy ("hamsi") and horse mackerel ("palamut") continue to adorn the tables at fish restaurants and in homes.Popular fish species in TurkeyBlack Sea anchovyLargely available from October to February, anchovy or "hamsi" as it is called in Turkish, is a widely preferred fish species that many locals in the Black Sea region go mad for. Either in the morning or for dinner, the smell of these black and silver fish dipped in corn flour and fried in hot oil makes its way into every room of the house while, on the street, it is served on a loaf of bread with salad, as a sandwich.It is not surprising to see how locals in the Black Sea provinces like Trabzon, Rize and Giresun make anchovies a main ingredient in dishes like soup, meze or even dessert. Of all, "hamsili pilav" - rice cooked with boneless anchovies - are predominantly consumed during family dinners after "hamsi çorbası" (anchovy soup), an easy-to-make soup.Sea BassGood quality fish restaurants in Turkey serve the day's freshest catch to customers and if it is your lucky day for food, grilled sea bass or "levrek" in Turkish will leave a unique taste on your palate. Growing in the waters of the Marmara, Black Sea and the Aegean regions, sea bass available throughout the year, takes its flavor from deep waters. Mostly served with lemon, some onion slices and salad at restaurants, it can be grilled, baked or steamed, depending on your choice.Bluefish"Lüfer" (Bluefish) is a highly valued fish species among Istanbulites and for many fishmongers it is "the sultan of the strait." Mostly caught in the cooler parts of the Bosporus, Marmara Sea and the Black Sea, Lüfer has a distinct aroma, distinguishing itself from its Aegean counterparts. This prized catch is either served grilled or stewed and some restaurants offer it with rice.Overfishing has unfortunately brought a decline in lüfer numbers. According to Slow Food, an initiative promoting organic and fresh food products around the world, local fishermen have noticed a drop in lüfer stocks which they say is largely due to the over-fishing of juvenile lüfer, leaving a lack of reproductive adults in the seas. The Turkish Seas' Research Foundation also observed that there is a narrowing of the species' genetic pool, which is a further sign that its future is vulnerable.Black Sea trout"Kalkan balığı" (Black Sea trout) is a repository of Omega-3 fatty acids and is a tasty fish with firm, bright white flesh. Coming from the same family with salmon, trout is available throughout the year. Pan-fried, steamed, grilled, baked, served cold in a stew with olive oil, even cooked in a tandoori oven, turbot makes a veritable feast.

Easy-to-cook baked sea bass

Ingredients:

- 700 grams sea bass, cleaned and scaled

- 3 garlic cloves

- 1 tbsp virgin olive oil

- 1 tbsp fresh parsley leaves

- Ground black pepper and salt

- 1 tsp salt

- Lemon wedgesInstructions

1. Preheat oven.

2. Mix garlic, olive oil, salt, and black pepper in a bowl.

3. Place fish in a baking dish.

4. Rub fish with the mixture.

5. Bake fish for 15 minutes; later sprinkle with parsley and continue to bake for five more minutes.

6. Garnish with lemon wedges before serving.