Kalkan fish, also known as turbot, is one of Istanbul’s most prized seasonal seafood delicacies.
Highly anticipated each winter, this flatfish represents the elegance of Bosphorus cuisine
and is enjoyed in some of the city’s finest seafood restaurants.
What Makes Kalkan Fish So Special?
Kalkan fish is valued for its firm texture, clean flavor, and natural richness.
Unlike many other fish, it requires minimal seasoning, allowing its taste to shine on its own.
Traditionally grilled or pan-seared, kalkan is often served with olive oil, lemon, and seasonal greens.
Kalkan Season in Istanbul
The best time to enjoy kalkan fish in Istanbul is during the winter months,
when it is freshly caught from the cold waters of the Black Sea.
Due to limited availability and high demand, it is considered a premium dish
and often featured as a chef’s special.
How Locals Enjoy Kalkan
For many locals, kalkan is best paired with a glass of rakı and shared at a long,
slow dinner by the Bosphorus.
It is not just a meal, but a seasonal ritual that celebrates Istanbul’s deep connection
to the sea.
Local Tip
Before you leave this world, having a classic rakı and fish dinner by the Bosphorus
is strongly recommended. Trust us — some Istanbul experiences simply cannot be skipped.
