Van Fish in Tandoor Description and Distinctive Features of the Product: Tandoori Van Fish or Tandoori Van Pearl Mullet is made by roasting the pearl mullet (Chalcalburnus tarichi), a fish belonging to the carp family (Cyprinidae) and native to Lake Van, whole in a tandoor without removing its head. The pearl mullet, commonly referred to as Van fish, is a species native exclusively to the waters of Lake Van, where the salinity is 0.19% and the pH level is 9.8. It typically reaches about 20 cm in length and weighs approximately 70 g. The fish can live up to seven years and begins to reproduce at around three years old. Its body is fusiform in shape, with the head length about one-sixth of its total body length. The mouth is terminal and slightly angled, opening only moderately. The overall body color is a bright silver, while the back is colored dark grayish-green or dark gray, and the belly is bright silver. The fish’s body is covered with scales, except for a scaleless area on the abdomen between the anal and ventral fins. The presence of black spots on its scales diminishes their brightness. Its eyes are relatively large, and it lacks barbels. The tradition of Tandoori Van Fish or Tandoori Van Pearl Mullet goes back many years and holds great significance in the culinary heritage of the Van region. The tandoors used for cooking are made from clay, chosen primarily for its excellent heat resistance. Moreover, skill is required to adhere the Van fish properly to the clay tandoor, which is unique to the area. These factors contribute to the product’s strong association with its geographical origin and its esteemed reputation. Production Method: Ingredients (serves 4): 1 kg Van fish (pearl mullet) 300 g wheat flour 30 g salt 200 ml water The pearl mullet caught from Lake Van is cleaned carefully without removing the head, then salted and left to drain for about 10 minutes. A batter is made by combining flour, water, and salt. After draining, the fish is dipped into this batter and attached by their tails onto the inner wall of the tandoor. Special attention is given to ensure the fish’s body does not touch the tandoor walls to avoid burning. Alternatively, the fish can be cooked by hanging them by their tails on a specially designed hook inside the tandoor. The Tandoori Van Fish or Tandoori Van Pearl Mullet is served hot once it is thoroughly cooked and has developed a golden-brown crust.