Turkish Fish Seasoning Blend (Balik Baharati) for Grilling & Frying

Balik baharati is the spice mix Turkish cooks reach for when fish goes on the grill. Turkey eats fish the way its geography demands: mackerel and bluefish from the Black Sea, sea bream and sea bass from the Aegean, and in Istanbul the famous balik ekmek — grilled fish stuffed into bread, sold from boats on the Golden Horn at Eminonu since the city's fishermen first set up grills on deck. A good fish seasoning is what separates plain fish from that flavor. This is a coarse, herb-forward blend in the green-gold style typical of Turkish fish seasonings — visible dried herbs, seeds, and pepper flecks rather than a fine powder. Turkish balik baharati blends commonly include thyme or oregano (kekik), cumin, coriander, sweet and hot red pepper, dried onion and garlic, mustard, bay leaf, and sometimes celery or lemony notes. Exact composition varies by producer, so check the ingredient list printed on your package, especially for allergens — Turkish fish blends often contain mustard and celery. How Turkish kitchens use it: mix about one tablespoon of the blend with a few tablespoons of olive oil, coat whole fish or fillets, and rest in the fridge for one to two hours before grilling, baking, or pan-frying. For fried fish, stir the seasoning into the flour or cornmeal coating. It also works sprinkled over cooked fish, folded into shrimp or calamari marinades, or stirred into fish soup. The same method suits salmon, sea bass, sea bream, mackerel, trout, and white fish of any kind. Available in two resealable pouch sizes: 250g for regular home cooking, 500g for households that grill fish often or cook for a crowd. Store sealed, cool, and away from light to keep the herbs aromatic.