For many Europeans, salmon is a symbol of a festive meal and quality. In Turkey, however, you quickly discover that restaurant menus are dominated by other fish. Why is that?

1. Local is King

Turkey is surrounded by three seas, and its local fish culture is extremely rich. A Turk will always prefer fresh, locally caught fish from the same day. The most beloved are:

• Levrek: Sea bass – with its white, clean, and delicate meat.
• Çipura (or Çupra): Sea bream – similar to sea bass, very popular when grilled.
• Hamsi: Anchovy – the national fish of the Black Sea region, consumed in large quantities in winter.

2. Salmon is an Expensive Import

Salmon (somon) is not native to Turkish waters. Almost all salmon sold is imported, mostly from Norway (Norveç somonu). This makes it an expensive luxury product not consumed daily.

3. What About Caviar (Havyar)?

The same applies to caviar. Although historically high-quality caviar came from the Black Sea, it is not part of modern Turkish food culture. It is more associated with Russian and Persian cuisine and is an extremely expensive niche product.

In conclusion: it's not that Turks don't like salmon, but their own selection of fish is so fresh and abundant that there is simply no need for an expensive imported alternative.