One of the indispensable features of Istanbul’s culinary tradition and maritime culture, the Bosphorus Bluefish has entered a new era with its geographical indication registration. Registered on behalf of the Istanbul Chamber of Commerce, this species found exclusively in the Bosphorus has been officially preserved in terms of its gastronomic and cultural heritage.

STRICTER PRESERVATION CRITERIA

To ensure the sustainability of the Bosphorus Bluefish, the hunting, sale, and consumption of fish smaller than 18 cm have been restricted. Within this framework, more than 2,000 fishing boats, 48 fishing ports, and over 18,000 registered fishers are subject to strict supervision. With a reputation dating back to the Ottoman era, the Bosphorus Bluefish is not merely a seafood product but an integral part of Istanbul’s cultural heritage.

GEOGRAPHICAL AND NUTRITIONAL AUTHENTICITY

Experts underline the defining characteristics of the Bosphorus Bluefish that include a firm meat texture, balanced fat content, and high Omega levels. These qualities are directly linked to Bosphorus’ unique ecosystem. Therefore, the Bosphorus Bluefish is regarded not just as a type of seafood, but as a distinctive product shaped by its geographical origin.

PROMOTION AND TRAINING ACTIVITIES

To promote the Bosphorus Bluefish, workshops have been organized for students in cooperation with the Muftak Sanatları Akademisi (Culinary Arts Academy).

In addition, a Bosphorus Bluefish Recipe Book, podcasts, and various promotional materials have been created. A website, www.bogaziciluferi.com, along with social media accounts, has also been customized and launched to raise awareness.

Next: Istanbul’s salted fish



The Bosphorus Bluefish is an essential element of Istanbul’s cultural and gastronomic heritage, and it will be followed by Istanbul’s Lakerda (salted fish). The geographical indication process for this unique delight has officially begun, with a protocol signed between the Istanbul Provincial Directorate of Agriculture and Forestry and the Istanbul Chamber of Commerce (ICOC). The geographical indication of Lakerda-an essential component of Istanbul’s fishing culture and established cuisine-is considered a significant step toward preserving cultural heritage and ensuring economic sustainability. Registering this traditional know-how will allow Istanbul Lakerda to be passed down from generation to generation. Salted fish is traditionally made from Bonito. Bonito itself is not found in the Bosphorus, the Black Sea, or the Sea of Marmara. It is the mature form of baby bonito from which Lakerda is prepared and which gains its distinctive flavor while passing through the Bosphorus.