Squid on the Line

“That year, they had an exceptional Bozcaada squid. We couldn’t resist—both my father and I bought it. Step by step, we almost bought five years’ worth of squid in just a few months. I remember my father being worried. He never liked waste. To avoid spoiling the product, he started thinking and developing new recipes. It didn’t take long for the recipes to follow one another: stuffed squid, squid fritters, squid stew, sautéed squid, grilled squid, squid soup, squid pilaf, squid noodles… In five months, my father had used up five years’ worth of squid.

This taught us a lesson: we became extremely sensitive and meticulous about waste. Here, I should also add a note about one downside of 7 Mehmet Restaurant’s zero-waste culture, which is one of the aspects I admire most. Some dishes have now become quite difficult to find. I know I’m saying something contradictory, but let me explain! For example, the chefs at 7 Mehmet prepare sautéed fish livers. I personally prefer eating the livers rather than the fish itself. But because there are so many regulars like me, in order to enjoy these delicacies—which might otherwise be considered ‘extra’—someone has to consume the main product first, so that the parts that shouldn’t go to waste end up on your plate. They’ve turned it around in such a way!”