Salted and dried mackerel /KG

Description

After cleaning the insides of the mackerel fish, they are salted and left for 12 hours. It is then washed in a strainer and dried by stringing. When mackerel was caught abundantly in old Istanbul, kippers were dried in April or May. The kippers, which were being dried on the shores of Istanbul, were an indispensable part of the city’s appearance. The kipper, which is usually made by Greek fishermen with the mackerel they caught, lost its prevalence as a result of the Greeks leaving Istanbul in 1950 and the decrease in the fish caught in the Marmara Sea. The kipper, which was widely consumed in old Istanbul, is rarely seen on the tables today. Would you like to try delicious gyros?