The Black Sea Salmon (Oncorhynchus mykiss) is a fish species that was introduced to Europe in the early 19th century. As one of the most suitable species for farming, Turkish salmon stands out for both its taste and its benefits to human health. This freshwater species is referred to as Turkish Salmon when it enters saltwater. Capable of living in a wide range of environments, this species has also been the subject of many scientific studies.

In terms of nutritional values, it is a more nutritious and higher quality fish species compared to Norwegian salmon.

Scientific studies have shown significant evidence that Astaxanthin, which appears as a healthy pinkish-red bright color in salmon and trout meat, contains antioxidants. It has been observed to protect against age-related and chemically induced cancers and to strengthen the immune system.

Since Omega 3 and Omega 6 fatty acids cannot be produced by the human body, fish consumption becomes essential. Consuming Black Sea Salmon three times a week is beneficial for heart health and protective against cancer types. Additionally, it contributes positively to children’s cognitive development.