Hamsi

Hamsi is the Turkish name for small anchovy-like fish, most commonly the European anchovy (Engraulis encrasicolus) found in the Black Sea and adjacent waters. In Turkish coastal regions, hamsi is a traditional and widely valued food source and market staple.

Biology and ecology: Hamsi are small, slender, silvery fish that form dense shoals near the surface. Typical individuals measure about 7 to 12 centimeters. They reach sexual maturity in their first year and spawn mainly during the winter and spring along the Black Sea. Their diet consists primarily of planktonic crustaceans and other tiny organisms. They are a pelagic species, often aggregating near continental shelves and over open-coast waters.

Fisheries and seasonal patterns: The principal catches occur along Turkey’s Black Sea coast, with peak landings from late autumn through early spring. They are harvested by small-scale gears such as beach seines and gillnets. Fresh hamsi are sold in markets, while many fish are salted, dried, or otherwise conserved for seasonal use. The fish also supports regional fishing communities and related industries.

Culinary and cultural role: Hamsi is a seasonal centerpiece in Turkish cuisine. Common preparations include hamsi tava (fried anchovies), hamsi pilaki (stewed with vegetables and olive oil), and grilled or baked dishes. The fish is also salted or dried for preservation. Hamsi fishing is particularly associated with the Black Sea coast, including cities like Sinop and Trabzon, and holds cultural significance beyond its economic value.

Conservation and management: Stock levels and catches vary with environmental conditions and fishing pressure. Sustainable management measures, such as seasonal restrictions and catch monitoring, are implemented in some areas to protect spawning runs and juvenile fish, while preserving the fish’s cultural and economic role.