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A recipe is how you make a thing: the amounts, the order, the timing and where it goes wrong. The dish pages explain what that thing is — where it comes from, the mechanism behind it, and why skipping one step makes it something else. One stays open in the kitchen; the other is read when you wonder.
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Fish soup
A fish stock is made in twenty minutes and ruined in twenty-five. Unlike meat stock, long cooking here does damage.
Baked sea bass
A whole fish is more forgiving than a fillet: the bones and skin slow the heat and the flesh cooks without drying.
Fried anchovies
Cornmeal is not flour: its coarse grains fry into a glassy crust, and the anchovy steams inside it.
Steamed fish
In a buğulama the fish never touches water: it cooks in the steam the vegetables give off and never sees 100 °C.
Grilled sea bream
Fish sticks to a grill because of its skin, not the bars: wet skin welds and dry skin releases in thirty seconds.
Fish sandwich
Mackerel is an oily fish, and the whole recipe is about balancing that fat: onion, sumac, lemon.
Prawn casserole
The prawns go in for the last four minutes. Cooked with the sauce from the start they turn to rubber, and there is no way back.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Baked salmon
The white stuff on baked salmon is a sign of too much heat rather than of freshness. Pulled at 52 °C it never appears.