Picarel

What Is Picarel?

Picarel (Spicara species) is a small, silvery, economical saltwater fish that lives in schools. It is abundant along Turkey's coasts and, thanks to its affordable price, is considered a traditional “everyman's fish.”

It is usually palm-sized; with its thin flesh and small bones, it is mostly coated in flour and fried crisp in plenty of oil. It is among the economical fish mentioned alongside anchovy and horse mackerel.

Nutritional Value of Picarel

Like other small silvery fish, picarel contains about 110 kcal of energy per 100 grams and is high in protein; since there is no verified USDA data specific to the species, the values are approximated from a similar profile. When eaten with the bones, it is a source of calcium.

What Are the Benefits of Picarel?

With its high-quality protein content, picarel can be considered an economical part of a balanced diet; when eaten with its bones it also contributes calcium.

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

How to Choose Picarel?

Fresh picarel has a bright silvery color, clear eyes, firm flesh, and a clean sea smell. Freshness matters because small fish spoil quickly.

• Color should be bright silvery, not dulled
• Eyes should be clear and full, gills should be red
• Sea smell should be clean, not soft or falling apart

How to Store Picarel?

Since picarel spoils quickly, it should be kept on ice in the refrigerator for at most 1 day and, if possible, fried the same day it was bought. It can also be cleaned and frozen.

Using Picarel in the Kitchen

Picarel is almost always coated in flour and fried crisp in plenty of hot oil; being small, it cooks quickly and is popular as a meze/snack.

How Is Crispy Fried Picarel Made?

Cleaned picarel is salted and coated in corn flour or flour, then fried in plenty of well-heated oil, without sticking together, until both sides are golden.

Are the Bones of Picarel Eaten?

When fried thoroughly, its fine bones become crisp; small specimens are mostly eaten with the bones, crunched whole.

Which Recipes Use Picarel?

Pan-fried picarel, crispy-fried picarel, and fish meze platters are its best-known uses.

Frequently Asked Questions

Why is picarel cheap?

It is economical because it is a small fish that is abundant, lives in schools, and is easy to catch; this makes it a traditional everyman's fish.

Are picarel and horse mackerel the same?

No; both are small, economical fish but different species. Picarel is silvery and flatter, while horse mackerel is a separate fish with a dark stripe along its side.

How is picarel cleaned?

The innards are removed and it is washed in plenty of water; being very small, it is sometimes simply rinsed and fried directly.

When is picarel abundant?

It can be found year-round; since it lives in schools in coastal waters, it appears at the market during most seasons.

Can picarel be grilled?

Being small and thin, it can fall apart on the grill; so it is mostly preferred coated in flour and pan-fried.