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The fertilization process is done by mixing eggs and sperm obtained by milking fish raised in Trabzon fish farms and leaving them for a period of time.
After a 30-day incubation period, the larvae hatch from the eggs stored in special trays and start swimming and feeding on the fry at 15 days old.
The fry are fed three times a day with special feed in the shaping tanks and when they are 3-4 months old they are transferred to sea cages in the Black Sea for breeding until they reach a certain weight.
After a difficult growth process of 8-10 months, Turkish salmon has reached a sufficient size and has an increasingly important place in the cuisines of different countries due to its high nutritional value of protein, potassium, phosphorus, iron, and omega fatty acids.
“Processing is also important”
Noting that Turkish salmon is one of Trabzon’s famous products, Isa Kaplan, director of the Trabzon Provincial Department of Agriculture and Forestry, said, “This fish has many stages from egg laying to final consumption. Our department strictly follows these stages. Processing is also important.” Turkish salmon after production. “The filling and smoking processes are carried out in our facilities,” he said.
Kaplan noted that the Ministry of Agriculture and Forestry supports Turkey’s Black Sea salmon producers and commercial facilities and has provided more than 40 million liras in investment support to commercial facilities to date.
Emphasizing that Turkish salmon is delicious and rich in protein, Kaplan said, “In 2023 we produced 17,007 750 tons of Turkish salmon. Our production was 18,002 tons, including land-based salmon. We will increase production to 38,000 tons. “These figures apply only to Trabzon. ” said.
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