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Pots > Fish Kettles

The best way to prepare and serve some larger Aegean fishes such as the Winged Gurnard, the Scorpionfish, the Red Snapper, the Mediterranean Grouper and large Seabasses in the Turkish Coastal Cuisine is by gently poaching and steaming them in a delicious court-bouillon with prime olive oil and generous amounts of country butter.

Our handmade fish kettles are the ideal tool for this task, as they also come with a perforated tinned copper tray to lift your steamed fish undamaged.

Bronze handles and tinned interior.

Fish Kettle - BBT40
40 cm, Bronze Handle, Tinned
Fish Kettle - BBT50
50 cm, Bronze Handle, Tinned
Fish Kettle - BBT60
60 cm, Bronze Handle, Tinned