Izgara Çipura

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Izgara Çipura or in English Grilled Gilt-head Bream is a common delicious fish that is widely found in the Aegean Sea. Çipura is a kind of fish that is easily cultured in coastal lagoons and saltwater ponds. Bodrum is the capital city of fish culturing business in Turkey. Cultured fishes such as Levrek and Çipura fishes are exported worldwide from Bodrum city of Turkey.

Frankly speaking, I always prefer fresh-caught fish by using rods & reels. When we had a summer house in Bodrum city, I and my cousin used to go fishing in Gölköy village of Bodrum and we were catching good sizes of Cipura fish at that time. Those were the days. Let’s look at where to eat this delicious fish in Bodrum city of Turkey.

Where to eat Izgara Çipura?

I am a die-hard Aegean Sea fan and for this reason; I suggest you visit Bodrum city to eat this delicious fish and local mezes together. Bodrum city is located in the heart of the Aegean Sea and it has low-humidity weather that you can enjoy while eating your dinner at a fantastic Aegean night. Below, I shared a photo of Bodrum city for the ones who haven’t had a chance to visit for vacation.

Most of the restaurants in Bodrum are offering two types of Çipura fish. The first one is cultured Çipura fish that the restaurant owners buy daily basis from fish culturing companies located in the Güllük village of Bodrum city. The second type is the daily caught Çipura fish which restaurant owners buy from fishermen at the docks in the morning. My favorite one is the daily caught Çipura fish because it lives and grows in a natural way in the sea and I find it more tasteful than cultured one.

So, whichever restaurant you go to in Bodrum city, you can ask the waiter if the fish is daily caught or cultured. This question will let the waiter understand that you know what you want to eat. The only downside to eating daily caught Çipura fish is the price of it. Daily caught fish is always more expensive than cultured fish.

Last year, I tried a couple of new restaurants in Bodrum city. The first restaurant is called Melengeç which is located in the Gümüşlük village of Bodrum city. The second restaurant called Memedof is located in the Yalıkavak village of Bodrum city. I can suggest both of these restaurants. Both restaurants offer daily caught Çipura fish and delicious local mezes.

5 from 1 vote

Izgara Çipura

Course Main Course
Cuisine Turkish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 98 kcal


  • 4 Çipura (Gilt-head Bream)

Ingredients for Marinade

  • 4 tbsp olive oil
  • 1 teaspoon black pepper
  • 3 cloves garlic grated


  1. Clean the inside of Çipura fish (Gilt-head Bream) first. Then clean the fish-scale and cut the gills. And then wash fishes in a cold water to clean and drain the fish blood.

  2. Put a piece of cut to the both side of the fish to allow the heat get into fish meat during cooking on the grill.

  3. In a bowl, put all the ingredients and mix them well.  By using a sauce brush, spread on the mix to the each sides of the fish.

  4. Cook the each side of the fish 10 minutes on an electric grill or bbq grill untill they have golden color. 

    Izgara Cipura

Recipe Notes

Tip: Garnish the plate with fried potatoes.

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This Post Has 2 Comments

  1. Pedro

    5 stars
    Very tasty fish, I have had it in Turkey and in Greece. your recipe doe not mention temperature for cooking. Thanks.

    1. Turkish Foodie

      Hi Pedro; I am so glad you liked it. I didn’t mention the cooking temperature in my recipe because the cooking method in my recipe is BBQ. if you are planning to make this fish in your oven, bring the heat to 180C (356F) and cook for about 20-25 minutes. I hope this helps. ☺☺

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