Konya Fish Farming

Konya Fish Stew is a traditional dish rooted in the culinary culture of Konya Province and officially registered as a geographical indication by the Türk Patent ve Marka Kurumu on 28 January 2025. This dish is prepared using the head and body portions of carp, combined with onion, garlic, butter, olive oil, tomato paste, water, and salt. It is traditionally prepared and served hot during the cold winter months. The use of carp heads in its preparation is a distinctive feature that defines the dish as unique to Konya and confirms its geographical linkage.

Product Characteristics

The dish is centered around carp as its primary ingredient. Its composition includes onion cut into rings, garlic, tomato paste, salt, water, olive oil, and butter. The prepared dish is served hot and may optionally be garnished with lemon juice and parsley. This dish, produced under conditions specific to the Konya region, holds an important place in the local culinary tradition.

Production Method

The preparation of the dish follows these steps:

• Olive oil and butter are melted together in a vessel.
• Rings of onion are added to the mixture.
• After the onion and garlic are sautéed, tomato paste and salt are added.
• Carp heads and flesh are introduced into the mixture.
• Hot water is added and the mixture is stirred and cooked.
• Once cooked, the dish is served hot, with lemon juice and parsley added optionally according to preference.

All stages of production must be carried out within the geographical boundaries of Konya due to the dish’s geographical indication status.

Geographical Boundary and Oversight

The geographical production area for Konya Fish Stew is limited to Konya Province. Due to its long history and strong connection to the local culinary culture, every stage of production must be completed within this geographical boundary.

Oversight is conducted by a four-member oversight body coordinated by the Konya Metropolitan Municipality. This body includes experts from the Konya Metropolitan Municipality, the Konya Gastronomy and Tourism Association, the Konya Provincial Directorate of Agriculture and Forestry, and the Faculty of Tourism at Necmettin Erbakan University.

Oversight covers the appropriateness of ingredient quantities and components, the accuracy of the production method, and the correct use of the geographical indication emblem and the designation "Konya Balık Çokratması". Inspections are carried out at least once annually; frequency may be increased in response to complaints or specific requirements. The registering institution is responsible for undertaking all necessary legal procedures to protect its rights.