The place in gastronomy of anchovy culture in Trabzon

It is aimed that anchovy, which has become a symbol by permitting all phases of the life of the people of the region, which is identified with Trabzon, will emerge from the sea and come into the kitchen and combine the Black Sea with other unique riches until we get to our table and the process will be embodied in a gastronomic perspective. Anchovy, a philosophy of the Black Sea, offers a wealth of literature, art, sports and cuisine to the local people with all its generosity in all areas of life. These riches are presented in different ways in each region, cooking methods, storage conditions, presentation techniques and equipment that being used. The anchovy culture of the region, which is close to the soul, is compatible with the people of the region, is an issue to be examined carefully. When we enter the kitchen and business life of Trabzon people who live a long and lively life, we see that anchovy has an irreplaceable place. The common understanding of history of the geography is one of the most important factors in diversifying our food culture. The people of Trabzon, who experienced the disadvantages of geographical conditions and who were accepted without complaining, managed to go into the anchovy wholeheartedly and draw wealth from the impossibilities. In this study, the effectiveness of the anchovy integrating with the local population is emphasized in the Black Sea gastronomy culture. In addition to these, with the method from literature review with research various visual and written sources, the tradition of anchovy occurred in Trabzon, one-to-one discussions with the local people as a main course "Hamsi buğulaması, ''Moraliya", "Hamsi tava", "Hamsili pilav", "Hamsi kuşu", as an appetizer "Hamsi pilaki", "Hamsi Çıtlaması" besides all these "Hamsikoli", ''Hamsi çığırtısı'', ''Hamsi ekşilisi'', ''Hamsi çorbası'', ''Hamsi salamura'' that occupies a wide space, such as certain flavors among our findings.