Ordering fish in Istanbul can be one of the most rewarding parts of a visit, but a long menu may leave first-time diners unsure where to begin.
The simplest approach is to choose the fish first, then select the cooking style and supporting dishes. At By Kinyas Terrace Restaurant in Sultanahmet, the fish menu ranges from familiar grilled favourites to larger preparations designed for sharing.
Begin with Fish of the Day and Seasonal Availability
Fish and shellfish availability can change, so ask what is recommended that day. This does not mean that one choice is always superior; it helps you understand the size, preparation and character of the options currently offered.
If a fish is priced by weight, ask to confirm the weight and total price before cooking.
Seasonal bluefish, for example, may appear when available, while turbot can be offered as a portion or by weight. A short conversation with the restaurant team makes the choice clearer and prevents over-ordering.
Sea Bass and Sea Bream: Approachable Grilled Choices
Sea bass and sea bream are excellent starting points for diners who prefer a clean, straightforward fish dish.
At By Kinyas, they are served with classic accompaniments such as rocket, onion, tomato, boiled potato and lemon. Grilling gives the skin and exterior gentle colour while keeping the focus on the fish.
Choose sea bass for a mild, delicate profile. Sea bream has a slightly fuller character but remains versatile. Either works well after lighter starters such as salad, cold meze or calamari.
Turbot, Salmon and Red Mullet for a Different Character
Turbot has a richer texture and is a strong choice for guests who want the fish to be the centre of the meal. It may be ordered as a portion or, depending on availability, selected by weight for sharing.
Grilled salmon offers a familiar, fuller-flavoured option, while red mullet brings a more distinctive small-fish experience.
When comparing these dishes, think about texture as much as flavour. Richer fish often need fewer heavy starters, while a mixed group may enjoy ordering two different species and sharing them at the table.
Beyond the Grill: Paper-Baked, Skewered and Salt-Baked Fish
Paper-baked fish combines garlic, lemon, rosemary and olive oil in an enclosed preparation that holds aroma close to the fish.
A fish skewer adds peppers and tomatoes and is easy to share or order as an individual main. Fish and chips offers a casual choice for guests who prefer a crisp coating and fried potatoes.
For two people, roasted fish, clay-pot fish and salt-baked fish create a more ceremonial centrepiece. The mixed fish plate is useful for diners who want variety, while paella brings seafood, rice and saffron together in one substantial dish.
How to Build a Balanced Fish Dinner
- Choose one or two light starters rather than filling the table immediately.
- Ask whether the fish is whole, filleted, portioned or intended for sharing.
- Add greens, salad or grilled vegetables to balance fried or rich dishes.
- Let a shared fish arrive after the starters so it can be served at the right temperature.
- Tell the team about allergies or dietary requirements before ordering.
Plan Your By Kinyas Experience
Discover grilled fish, fish of the day and special seafood plates at By Kinyas Terrace Restaurant, then enjoy your choice on a Sultanahmet rooftop with Hagia Sophia and sea views.
Frequently Asked Questions
Which fish is good for a first-time seafood diner?
Grilled sea bass or sea bream are approachable choices because their preparation is simple and their flavour is not overpowering.
Can I order fish for two people?
Yes. The By Kinyas menu includes several two-person preparations, including roasted fish, clay-pot fish, salt-baked fish and a mixed fish plate.
Is turbot available every day?
Availability can vary. Ask the restaurant team whether turbot is offered as a portion or by weight on the day of your visit.
Does By Kinyas have non-fish choices?
Yes. The menu also includes shellfish, kebabs, grilled meats, pasta, vegetarian dishes and desserts.
