In the street bars of Turkiye, the meal follows a ritual: it begins with a glass of raki, the national anise-flavored spirit, the fried sardines then arrive as a main course. The act of deboning the small fish, sharing the platter, and enjoying it with friends and family is a cherished social experience.

The sardine holds a nostalgic place in the Turkish soul. It evokes memories of the old Istanbul shoreline, fishing boats, and the call of street vendors. It features in literature, poetry, and songs as a symbol of the city's intimate connection to the sea.

This nostalgia and love have never faded, and the sardines are keeping their appointment with the Turkish people with the rhythm of the seasons.

The five-month fishing ban officially ended in September. This period of recuperation has replenished the ocean with abundant vitality. On Sept 1, the 2025-26 sardine fishing season kicked off as scheduled. The long-quiet coastline suddenly came to life, with fishermen setting out to sea to bring back the ocean's gifts to the shore.