It shows which fish is in season in which month. The counter changes every day with the sea and the weather; you can ask what came in before you come.
Taken on a longline over deep water rock. Cooked whole over charcoal; nothing touches the flesh but olive oil and bay leaf.
Wild gilt-head bream that feeds on mussels among the Bodrum rocks. Baked in a sea salt crust with the scales on; it comes to the table in its own juices with lemon.
Octopus legs dried in the sun over rock bottoms, then sealed briefly over oak charcoal. The squid goes into the pan with nothing but a light dusting of flour and tarator, so it keeps the smell of the sea.
CLOSED SEASONS AND MINIMUM SIZES: TURKISH COMMERCIAL FISHERIES NOTIFICATION 6/1 (NO. 2024/20), AEGEAN SEA PROVISIONS.