Van Fish in Tandır / Van Pearl Herring in Tandır

Tandırda Van Balığı / Tandırda Van İnci Kefali is a traditional dish prepared by baking the endemic inci kefali (Chalcalburnus tarichi), found in Lake Van. This product is officially registered as a geographical indication under Law No. 6769 on Industrial Property and is an original element of Van’s culinary culture.

Biological and Geographic Characteristics

The inci kefali belongs to the Cyprinidae family and inhabits the waters of Lake Van, which have a salinity of 0.19% and a pH of 9.8. This species can reach a length of approximately 20 cm and a weight of 70 g, lives up to seven years, and begins reproducing at the age of three. Its body is fusiform, with a head length equal to one-sixth of its total body length. The terminal mouth is oblique and opens only slightly. The body has a bright silvery color that darkens to deep gray or grayish-green on the back. There is a scaleless area on the belly between the anal and ventral fins. The brightness of the scales is reduced due to small dark spots. The eyes are prominently sized and there are no barbels.

Production Method

Tandırda Van balığı is cooked whole, with the head intact. The production process is as follows:

• Ingredients (for four servings):
• • 1 kg inci kefali
  • 300 g wheat flour
  • 30 g salt
  • 200 ml water

The fish, obtained from Lake Van, have their internal organs cleaned while the head is preserved. They are then salted and left to drain for 10 minutes. The fish are dipped into a paste made from flour, water, and salt, and then attached by the tail to the inner wall of the tandır. It is essential that the body of the fish does not touch the tandır surface; otherwise, there is a risk of burning. Alternatively, the fish may be suspended inside the tandır by their tails from special hooks. In both methods, cooking occurs at the high temperature of the tandır, and the dish is served hot.

Cultural Context and Geographic Boundaries

Tandırda Van balığı holds a deeply rooted place in the culinary culture of Van Province. The tandırs used for cooking are traditionally made from local clay. The heat resistance of the clay and the skilled technique required to attach the fish to the tandır wall create a strong link between the product and its geographic origin. Therefore, all stages of production are carried out within the boundaries of Van Province.

Monitoring and Protection

Monitoring of the product is conducted by a specialized authority composed of representatives from the Van Provincial Directorate of Agriculture and Forestry, the Eastern Anatolia Federation of Chefs and Pastry Chefs, and the Van Association of Chefs and Pastry Chefs, under the coordination of the Van Chamber of Commerce and Industry. Inspections are carried out at least once a year and may be conducted at any time if deemed necessary or upon complaint. During inspections, attention is paid to whether the fish is sourced from Lake Van, compliance with the production method, and proper use of the geographical indication. Reports are submitted to the Turkish Patent and Trademark Office.