Mevsiminde Balık Yenmeli. Mevsim Balıkları Nelerdir?

Balık, vitamin, mineral bakımından oldukça zengin bir gıda olmakla birlikte beynin kullandığı omega yağ asitlerince de çok zengindir ve en önemlisi mevsiminde balık tüketmektir. Örnek vermek gerekirse, kış mevsiminin dışında tüketilen hamsi ve palamut, yaz aylarında tüketilen lüfer ve kefalden çokta bir şifa beklemek doğru değildir, bunun yerine kış bitimine doğru yiyebileceğimiz bir kalkan, ilkbahar mevsiminde yenecek levrek ve mezgit, yaz mevsimi sonuna doğru yiyebileceğimiz çipura bizim için çok daha sağlıklı ve doğru bir tercih olacaktır.

Ocak Ayında Yenmesi Gereken Balıklar

Lüfer, palamut, kefal, hamsi iyice yağlıdır; çinekop, kofana, mezgit, berlam, minakop, dere pisisi, tekir, kırlangıç boldur; mercan, sinarit az da olsa çıkar. Çipura lezzetini muhafaza eder. Midye sezonu başlar.

Şubat Ayında Yenmesi Gereken Balıklar

Çinekop, kofana, mezgit, berlam, minakop, dere pisisi, tekir, kırlangıç boldur; mercan, sinarit az da olsa çıkar. Eskiden kılıç da yakalanırmış. Çipura lezzetini muhafaza eder. Midye sezonu başlamıştır. Mayıs sonuna kadar sürecek Kalkan sezonu başlar. Tekir’ in sezonu devam eder. Gümüş (varsa), kefal, dere pisisi, minakop, midyenin lezzetli dönemidir. Lüfer, palamut yağını kaybeder. Hamsinin sezonu bitmiştir. Çipura devam eder.

Mart Ayında Yenmesi Gereken Balıklar

Kefal, levrek ve kalkan en lezzetli dönemlerindedir. Gümüş artar lezzetlidir. Lüfer, palamut yağını kaybetmiştir, tava veya malzemeli pilaki yapmaya daha uygundur. Kofananın hala ızgarası yapılabilir. Çipura hala lezzetlidir.

Nisan Ayında Yenmesi Gereken Balıklar

Mercan, levrek, kırlangıç bollaşır. Gümüş, mezgit, kefal, berlam, tekir, barbunya lezzetlidir. Eşkinanın sezonu başlar, çok lezzetlidir. Midye bu ay sonuna kadar lezzetini korur. Zargana bu ayda da devam eder.

Mayıs Ayında Yenmesi Gereken Balıklar

Levrek, barbunya, tekir, kırlangıç, meraklısına iskorpit lezzetler suna. Istakoz, pavurya, karides de bulunabilirse lezzetlidir. Palamut, torik, hamsi, istavrit artık yağsızdır.

Haziran Ayında Yenmesi Gereken Balıklar

Verimsiz bir aydır. Geçici balıklar Karadenize çıkmıştır. Taş ve dip balıkları yumurta döktüğünden hem dağınık hem de lezzetsizdir. Meran, levrek, sinarit, barbun, tekir, eşkina az da olsa vardır. Istakoz, pavurya lezzetini korur.

Temmuz Ayında Yenmesi Gereken Balıklar

Kolyoz ve sardalya başlar; izmarit, istavrit tavaya gelir. Tekir, barbun lezzetini sürdürür. İstakoz, pavurya çıkar. En verimsiz aylardandır. Kefal artık lezzetini kaybeder.

Ağustos Ayında Yenmesi Gereken Balıklar

Lüfer ve çingene palamudu ayın ikinci yarısında başlar. Sardalya çok lezzetlidir, kırlangıç devam eder. Kolyoz, izmarit lezzelenmiştir. İstavrit tavaya gelir.

Eylül Ayında Yenmesi Gereken Balıklar

Palamut hem artar hem irileşir; lüfer artarak devam eder çok lezzetlidirler. Kolyoz, izmarit, istavrit lezzetlidir. Kırlangıç boldur. Kılıç lezzetlidir.

Ekim Ayında Yenmesi Gereken Balıklar

Karadenize çıkan gezici balıklar artık hızla inişe başlar. Lüfer, palamut, istavrit lezzetlidir. Tekir, barbun, izmarit, sardalya, levrek, mercan, torik, sinarit, eşkina bol ve lezzetlidir.

Kasım Ayında Yenmesi Gereken Balıklar

Ekim ayı gibi verimli ve bol balıklıdır. Tüm balıklar özellikle geçici olarak Karadenize çıkanlar bol ve lezzetlidir. Torik artmıştır. Pisi ve hamsi de çok lezzetlidir.

Aralık Ayında Yenmesi Gereken Balıklar

Lüfer, kofana, palamut, torik, istavrit, izmarit, hamsi boldur. Taş ve dip balıkları lezzetlidir.

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