Çiroz is a preserve made by salting and sun-drying mackerel or horse mackerel that have lost most of their fat. It is known for its firm, dry texture; it is softened in vinegared water and served as a meze. It is a traditional product of Aegean and Istanbul fish culture.
Where It's Used
“Soften the çiroz in vinegared water and prepare it as a meze with olive oil.”