سمك مملح

Salted fish are made from the pearl mullet that live in Lake Van (Van Gölü), and usually prepared for the spring and summer months when fishing is prohibited. The process involves washing fish in clean water and keeping for three days after salting. During this period, a plant called bitter leaf is placed on the salted fish, to prevent the fish from spoiling and smelling. Fish are washed again with clean water and drained at the end of the third day. Subsequently, the fish are lined up in a crate or a pierced bottom barrel in such a way that they do not touch. The fish are covered completely in salt, and then another row of fish is placed. This process continues until the barrel or crate is full. The salted fish are stored in a cool place – ready for eating, even when it is not fishing season.