Sea food in the 19 and 20th century Ottoman palace kitchen

After the Ottoman Empire declared Istanbul as the capital, it gained a great treasure related to the sea. The Ottoman Empire, which was in a fertile geography in terms of seafood, could not benefit from the strait for six centuries. In Busbecq's words, the influx of fish in the strait is so intense that it is possible to fish with your hands. When we examined the seafood studies in the palace kitchen, it was seen that the commercial and income dimensions of seafood, especially fish, were discussed, there was no research on the seafood consumed in the palace kitchen. From this point of view, a historical research model was used to determine the seafood consumed the Ottoman palace cuisine of the 19th and 20th centuries, and document analysis was used due to the lack of living sources. Due to the subject of the research, some manuscripts in the Ottoman Archive of the State Archives include documents that have been analyzed as primary sources. At the same time, the analysis of other primary and secondary sources related to the subject by descriptive analysis constitutes the data analysis process of this research. Among the findings obtained; It is seen that a total of 35 species of seafood, including sword, toric, sixfinger, mackerel, coliar, chinakop, bluefish, horse mackerel, fire, sardines, swallows, red mullet, mullet, karagöz, ispari, whiting, weasel, sea bass, ispendek, butts, coral, bandit, rock, silver, snake, mullet, turbot, flounder, stingray, lobster, shrimp, shear, mussels, oysters and scallops, have been used in the palace kitchen since the second half of the 19th century. At the same time, 186 types of seafood recipes included in manuscript cookbooks written in the last two centuries of the empire; soups, kebabs, kulbastılar, stews, pans, stews, stews, dolmas, pilafs, tarators, salads, pickles and other products made with seafood.