Çiroz

What Is Çiroz?

Çiroz is a fish product obtained by cleaning and butterflying mackerel that has become lean after spawning season, then traditionally hanging and drying it. During drying, the fish loses its moisture, the flesh dries out and becomes concentrated.

It has a dry, thin and lean structure; this makes it entirely different from oily Lakerda. Before eating, it's soaked to soften, deboned, and usually prepared as a meze.

Nutritional Value of Çiroz

Since Çiroz is a dried fish, it's a concentrated product that has lost its water; relative to its weight it's very rich in protein and low in fat. There is about 250 kcal per 100 g of dried product; in salted varieties sodium rises. Values are approximate.

How Should Çiroz Be Consumed?

Çiroz is eaten after being soaked to soften and deboned; with its protein-rich, low-fat structure it can be a moderate meze. If a salted variety is used, attention to sodium is recommended.

This information is general; Çiroz is a food, not a substitute for medical treatment.

How Is Çiroz Selected?

Good Çiroz is thoroughly dried, clean, free of mold and off-odor, and evenly butterflied. Moistened, moldy, sour-smelling or insect-affected products are not preferred; sourcing from a trustworthy supplier is important.

• Should be thoroughly dried and clean
• Should have no mold or bad smell
• Should be obtained from a trustworthy source

How Is Çiroz Stored?

Dry Çiroz is stored in a cool, dry, airy place away from moisture; moisture causes mold. Once soaked and prepared, it can be stored in the fridge in olive oil for a few days.

Using Çiroz in the Kitchen

Çiroz is used most as a meze (Çiroz salad); after being soaked and softened, deboned, it's prepared with plenty of olive oil, lemon, onion and parsley. It's traditionally enjoyed with bread and at drinking tables.

Why Is Çiroz Soaked?

Being dry, Çiroz is hard and salty, so it's softened by soaking, which also removes some of the excess salt; this makes it both edible and better balanced in flavor.

Frequently Asked Questions

Are Çiroz and Lakerda the same?

No; Çiroz is dried lean mackerel (dry-thin), while Lakerda is bonito/large bonito aged in salt (oily-moist). Though both are mezes, they are entirely different products.

What fish is Çiroz made from?

Traditionally it's made from mackerel that has become lean after spawning; being lean makes it suitable for drying.

How is Çiroz softened?

It's usually softened by soaking in water for a while (or lightly pounding); then it's deboned and prepared as a meze with olive oil and lemon.