TURKISH SEAFOOD PROMOTION COMMITTEE WAS ESTABLISHED IN 2008 AND INTENDS INCREASING EXPORTS AND CONSUMPTION, FINDING NEW MARKETS AND INCREASING OUR SHARE IN SUCH MARKETS. BORDERED BY THREE SEAS TURKEY HAS GREAT POTENTIAL FOR SEAFOOD PRODUCTION NOT ONLY FROM SEA-CATCH BUT ALSO FROM THE AQUACULTURE OF REGİONAL AEGEAN AND MEDITERRANEAN SPECIES ALONG THE WESTERN AND SOUTH-WESTERN COASTLINES. FRESHWATER FARMING IS ALSO PRACTICED IN ALMOST ALL REGIONS OF TURKEY. TOTAL ANNUAL OUTPUT OF SEA-CATCH AMOUNTS TO 302.000 TONS WITH AQUACULTURE PRODUCTION OF 235.000 TONS TODAY. MEDITERRANEAN SPECIES, MAINLY EUROPEAN SEABASS AND SEABREAM, COMMON DENTEX, PINK DENTEX, ANCHOVY, MEAGRE, WHITE GROUPER ARE IMPLEMENTED IN TURKEY. RAINBOW TROUT, BLUEFIN TUNA, ROYAL SEABASS, CLAM, MUSSEL, SHRIMP, OCTOPUS, FROG LEG AND SNAIL ARE OTHER POPULAR EXPORT ITEMS. MORE THAN ONE THOUSAND KILOMETRES OF SHORELINE ALONG THE AEGEAN AND MEDITERRANEAN COASTS COMBINES A FAVOURABLE CLIMATE AND WARM SEA THAT CREATES THE UNIQUE HABITAT FOR THE PRIZED SEAFOODS. SUSTAINABLE PRODUCTION CAPACITY, DIVERSITY OF SPECIES, PRODUCTION & PROCESSING TECHNIQUES MEETING THE EU STANDARDS. PROCESSING FACILITIES ARE CERTIFIED BY GLOBALGAP, BRC AND IFS. TURKISH SEAFOOD SECTOR, WITH RICH AQUATIC RESOURCES, EXPERIENCE AND TECHNICAL COMPETENCE, STRIVES TO BE AN IMPORTANT PLAYER IN THE WORLDWIDE AQUACULTURE INDUSTRY.
Product Categories
- Other Seafood
- Seafood: Full Line
- Shellfish
- Shrimp
- Smoked Seafood
- Tuna