Van Fish in Tandoor Description and Distinctive Features of the Product: Tandoori Van Fish / Tandoori Van Pearl Mullet is produced by cooking the pearl mullet (Chalcalburnus tarichi), a member of the carp family (Cyprinidae) and a native fish species living in Lake Van, in the tandoor without cutting off its head. The pearl mullet, also known as Van fish, is an endemic fish species living in the waters of Lake Van, with a salinity of 0.19% and a pH level of 9.8. It measures approximately 20 cm in length and weighs around 70 g. It lives up to seven years at most and begins reproduction at the age of three. Its body shape is fusiform, and the length of its head is approximately 1/6 of its total length. The mouth is terminal and quite inclined, not opening too wide. The body color is generally bright silver, with the back being dark grayish-green or dark gray, and the abdomen is bright silver. It has a scale-covered body with a scaleless abdomen between the anal and ventral fins. Due to the presence of black spots on the scales, they have lost their brightness. The eyes are quite large, and there are no whiskers. The history of Tandoori Van Fish / Tandoori Van Pearl Mullet dates back a long time and holds an important place in the culinary culture of the Van province. The tandoors in which the fish is cooked are made of clay. The primary reason for choosing clay is its heat resistance. Additionally, sticking the Van fish to the tandoor made from locally specific clay requires skill. For these reasons, there is a connection between the product's reputation and the geographical boundary. Production Method: Ingredients (for 4 people): 1 kg Van fish (pearl mullet) 300 g wheat flour 30 g salt 200 ml water The pearl mullet obtained from Lake Van is cleaned without cutting off the head, salted, and left to drain for 10 minutes. A batter is prepared by mixing flour, water, and salt. After draining, the fish is dipped into the batter and attached to the tandoor wall by their tails. Care is taken to ensure that the body of the fish does not come into contact with the tandoor wall to prevent it from burning. Additionally, there is another cooking method where the fish is hung by their tails on a specially prepared hook and suspended inside the tandoor. The Tandoori Van Fish / Tandoori Van Pearl Mullet is served hot once it is wellcooked and browned.