THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Comparing the nutritional content of Norwegian salmon and Turkish salmon, Sinop University Faculty Member Professor Dr. Demet Kocatepe and his team determined that the protein and total unsaturated fatty acid content of Turkish salmon is close to Norwegian salmon, the EPA + DHA content of Turkish salmon is higher and the cholesterol content is lower. Dr. Kocatepe said, “Turkish salmon is a quality food source.”
Pointing out the consumption of seafood in Türkiye is well below the world and European average, Dr. Kocatepe explained, “The main reasons for this are the difficulty in adapting seafood to our eating habits, the desire to consume seafood fresh and in season and the low demand for processed seafood. However, experts recommend consuming at least two portions a week of seafood caught or farmed from safe waters.”
“Turkish salmon is a quality food source”
“From this point of view, the trout grown in the Black Sea and raised over kg weight, which has reached high export figures, namely Turkish salmon, is a quality food source. Turkish salmon, which contains plenty of EPA and DHA, which are very valuable fatty acids for brain and heart health, also contains minerals such as selenium, zinc, iron and phosphorus, and vitamins A and D,” Dr. Kocatepe added…
