Barbunya (Red Mullet) in Istanbul 2024-2025
The attractive, reddish, crispy skin of fried Barbunya covers this incredibly palatable and delicate meat
Best time: October–January
Barbunya, or red mullet, is both nice-looking and tasty. The fish is dusted in seasoned flour and fried in sunflower oil—a simple recipe, but a truly rewarding taste. Its nice red tinge becomes even more intense after cooking. Red mullet season runs from October to January.
Something wrong?
Last updated:
Authors: Olha Savych
People interested
