The Endemic Treasure of Lake Van: Pearl Carp and Saline Fish Farming

İnci Kefali (Alburnus tarichi) is an endemic and miraculous fish species belonging to the Cyprinidae family that can survive only in the extreme water conditions of the Van Gölü Basin. Also known locally as "Van Fish," this species forms the cornerstone of the region’s approximately three-thousand-year-old culinary culture, economy, and ecosystem. It has served as the most important protein source for local communities from the Assyrians to the present day and has evolved into a gastronomic heritage through unique preservation and cooking methods developed over time.

Van Gölü, with a surface area of 3712 km² and a maximum depth of 451 meters, is the largest lake in Türkiye. Its water has a pH of approximately 9.8 and contains high levels of soda, rendering it uninhabitable for most aquatic life. However, the İnci Kefali is the only vertebrate species adapted to this "soda lake" environment.

• Physical Characteristics: It typically has a bright silvery coloration with a gray-green dorsal region and a lighter silvery ventral region. Its body is covered with small scales and it has large eyes.
• Life Cycle: The average length is 19.5–20 cm and the weight is around 80 grams. These fish live up to a maximum of seven years and reach sexual maturity at age three.
• Diet: They feed on the lake’s phytoplankton and zooplankton. During summer months they descend to depths of up to 25 meters and in winter to depths of up to 60 meters.

The most remarkable feature of the İnci Kefali is its annual spawning migration, which takes place from early April to the end of July. Although it lives in the lake, its eggs cannot survive in the saline waters, so the fish migrate in large schools to freshwater rivers.

During this migration, the fish remain near river mouths for a period to adapt to the sharp chemical change in water composition (osmotic adjustment). They leap over waterfalls, spawn, and then return to the lake. The fry reach the lake within one to two weeks, completing their life cycle. A fishing ban enforced between 15 April and 15 July is vital for the species’ survival.

Salt has historically been the most strategic preservative against bacterial spoilage. In Van, "Tuzlu Balık" is not merely a dish but an ancient preservation technology developed to meet dietary needs during fishing ban periods.

^{Tuzlu Balık.} (AA)

For salted fish production, İnci Kefali caught outside the spawning season are preferred because their flesh contains less water during this time, allowing for longer preservation with less salt.

• ​First Stage: The fish are washed and drained in clean water, then mixed with coarse non-iodized salt in wide containers. A natural plant known as "acı yaprak" is laid over them to prevent spoilage, and they are left for three days.
• Stacking: On the third day, the fish are washed and drained again, then arranged in barrels in alternating layers: one layer of fish followed by one layer of dense salt, ensuring their bellies do not touch each other.
• Storage: The bottom of the barrels is perforated to allow excess water to drain. Stored in a cool place, these fish remain unspoiled throughout the winter months.

Research on salted fish samples has revealed a water content of 40–49 percent, protein content of 19–27 percent, and salt content of 15–18 percent. The pH ranges between 5.78 and 6.76. This nutrient-rich food is especially high in minerals but should be consumed in moderation by individuals with hypertension or heart conditions due to its high sodium content.

In Van’s culinary culture, while fresh fish holds its own distinct place, the consumption of salted fish follows a specific ritual.

• Preparation: Before cooking, the fish must be soaked in water for one to two hours to remove excess salt. Drying them with paper towels is critical to achieve crispiness during frying.
• Cooking: The fish are fried over open flame or on a grill and served alongside regional signature dishes.
• Table Culture: Fresh fish is typically eaten with Ayran Aşı; however, salted fish and oven-roasted fish are always served with turşu and bulgur pilavı. Additionally, a traditional dish called "Bostaniye" is made from the fish’s roe.

İnci Kefali accounts for approximately 30 percent of Türkiye’s inland freshwater fish production and has become a national asset. This sector supports around 15,000 people and generated approximately 50 million Turkish Liras in revenue in 2023.

To promote conservation and awareness, the "International İnci Kefali Migration Culture and Art Festival" is held annually.

Furthermore, "Van Gölü İnci Kefali" was officially registered as a Geographical Indication Product on 10.04.2025. This registration enhances the fish’s economic value and ensures the traditional salting method is preserved and passed on to future generations in its authentic form.