Endless books and stories have been written about Turkish food which does not come as a surprise because this country with influences from many cultures has a sin fin of culinary delights to offer. Not only do the Turks treat their food with respect which means only fresh ingredients are used and nothing is boiled or fried to death, they also have an artistic nature which comes to the fore in the many concoctions that represent Turkish deserts.

When, of all people, my local bank manager told me that I hadn’t really been to Istanbul if I had never tasted a fish bun which is only served in Istanbul and only at the Galata bridge, I didn’t hesitate to make a beeline to the water on my next visit to Istanbul in search of a – so far – unknown delicacy.

I’ll eat anything that comes out of the water, mussels, oysters, shellfish, cold water fish, hot water fish even algae so my mouth was already watering when I got off the streetcar from Sultanahmed at the Eminönü  stop. Crossing over to the water front, you can’t really miss the ‘fish festival’ which takes place at the foot of the Galata bridge on the Eminönü side.

Brightly painted stalls with colourful attendants line the steps and the place before it and the signs announce the fish buns. Heat and smoke waves waft out of the stalls where huge filets of fish are sizzling on skillets.

The cooks, all in their embroidered costumes, use long tongs to flick the filets, then, when they are done, remove the spine and bones with incredible skill, slab the filet into a split open bun, add whatever seasoning or pickles you want and hey presto, you have a hot, fresh and delicious snack.

You can get either a cold drink or the obligatory glass of tea from other stalls and then you go and find a seat on haphazardly scattered around plastic chairs, the sea wall or the steps leading up to the bridge and enjoy. I have to admit, the bun was so good, I had another one.

Then I walked across the bridge towards Galata and watched the densely packed fishermen casting their rods into the Bosporus below and catching the fish to replace the one you have just consumed.

Fresher impossible and a colourful, noisy and happy way of filling your stomach. To make matters even more picturesque, fish is not only grilled in the stalls but also in carved and gilded boats which are moored to the left of the bridge.

I can’t think of a healthier and cheaper snack. If you don’ like fish, don’t despair. The next gözleme, kebab, pide  or köfte is never far away.

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