Hopa Anchovy Bread Description and Distinguishing Features of the Product: Hopa Anchovy Bread is produced by mixing brined anchovies with corn flour and various vegetables to form a dough, which is then baked in the oven. Due to the use of brined anchovies, the bread has a salty taste, and it is typically served with garnishes such as cucumber, radish, or onion. The history of Hopa Anchovy Bread dates back to ancient times. This product holds a significant place in the culinary culture of Hopa, and it is consumed on its own rather than as a side dish. The diversity of ingredients used in its production reflects the specific conditions of the geographical region. The preparation of brined anchovies and the mixing of other ingredients to form the dough require skill and expertise. For these reasons, Hopa Anchovy Bread is closely tied to the geographical boundary, as the connection between its reputation and the region's expertise is evident. Production Method: The fish are filleted, and the skins of the tomatoes are peeled. Onions, leeks, Swiss chard, parsley, red pepper, tomatoes, and anchovies are finely chopped. Olive oil, butter, pepper paste, corn flour, salt, and warm water are added and thoroughly kneaded. After greasing a large baking tray with olive oil, the kneaded mixture is spread on the tray to form a circle with a thickness of 3 cm. After baking in an oven at 180°C for 1.5 hours, it is removed from the oven. The top of the tray is covered, and it is left to rest for half an hour. It is then served with garnishes such as cucumber, radish, or onion.Hopa Anchovy Bread is usually consumed while warm. It can be stored in the refrigerator for 1-2 days.