New Era on the Fish Stalls: Whiting Replaces Anchovies, Priced at 350 TL/kg

The Turkish fish market is undergoing a seasonal shift, with the beloved anchovy (hamsi) gradually making way for whiting (mezgit) as the weather warms. This transition, while natural, brings a change in both the type of fish available and, notably, the price point for consumers.

For weeks, anchovies have been a staple on Turkish tables, but their season is drawing to a close. As reported, anchovies are currently priced at around 150 lira per kilogram. This is a significant drop from the peak season prices and reflects the diminishing catch as the waters warm.

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We have very good horse mackerel. Anchovies are in their final days; they will finish when the weather warms up, and our whiting will begin. We will try to feed our citizens fish from coastal fishermen until June.

In their place, whiting is emerging as a popular, albeit pricier, alternative. Currently retailing at 350 lira per kilogram, whiting represents a more substantial investment for shoppers. Other fish, such as horse mackerel (istavrit), are also commanding higher prices, with olta istavriti selling for 250 lira per kilogram.

Fishmonger Oktay Ertürk notes that the reduced activity from large commercial fishing vessels has also influenced market dynamics. He anticipates that coastal fishermen will continue to supply fish until June, ensuring a steady, albeit different, offering for consumers. The current pricing, Ertürk explains, is in line with expectations for this time of year, especially as the market shifts from bulk (kasa) purchases to kilogram sales.

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Our prices are as expected; horse mackerel is 250 lira, whiting is 350 lira, and anchovies are 150 lira. Since the general season has closed, we are now buying by the kilogram, not by the crate. We will complete the process this way until summer.