Title : Turkish salmon: Sustainable production in Turkish aquaculture and position in the global market
Abstract:
In recent years, Turkish Salmon, one of the most prominent products in Turkey's aquaculture sector, has attracted attention with an export volume of 1 billion dollars. Individuals of rainbow trout weighing 1000 grams or more are called salmon in Turkey. However, labeling this product as “salmon” in international exports causes confusion with Atlantic salmon (Salmo salar). While Atlantic salmon is known as salmon in the world market, in Turkey this term is used for large rainbow trout colored with astaxanthin. Thanks to its geographical advantages, Turkey has established natural breeding areas, especially in the central and eastern regions of the Black Sea. Transferred to the sea in November and harvested in May, these fish are a high-quality aquaculture product. In 2020, the Turkish Ministry of Food, Agriculture and Forestry officially called rainbow trout weighing 1000 grams or more as “Turkish Salmon” to eliminate this name confusion. In 2022, the “Turkish Salmon” trademark was registered worldwide by the General Secretariat of the Eastern Black Sea Exporters Association. Turkish Salmon has reached a production and export volume of over 60 thousand tons in a short period and has gained an important place in the world market. The sustainability of this production is of great importance both ecologically and commercially. Turkey has taken various measures to protect fish health and the economic stability of producers. This presentation aims to provide detailed information on the production methods, productivity, volume, and sustainability measures of Turkish Salmon.
Keywords: Aquaculture, Turkish Salmon, Oncorhynchus mykiss, Sustainability
