From November to April, Hamsi fish comes into season. Hamsi is also described as European anchovy. I first tasted Hamsi probably during one of my visits to Ken while I still lived in London. Hamsi is usually coated in corn flour and shallow fried or cooked in the oven. We shallow fry it at home and look forward to pulling the little flesh off the main bone of the fish which leaves behind its skeletal frame- see below. Hamsi is very tasty and so cheap too. We often pick it up from the fish sellers on the road side in Istinye, sometimes for 2 Lira a kilo. Istinye is right by the Bosphorous, so the fish is always fresh and tasty.
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