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Turkish Salmon (Oncorhynchus mykiss) is a fish species brought to Europe in the early 19th century. Turkish Salmon, which is one of the most suitable fish species for cultivation, stands out with its taste and being a beneficial species for human health. This species living in fresh water is called Turkish Salmon when it enters salt water. This species, which can live in a wide range, has also been the subject of many scientific studies.

It is a quality fish species with higher nutritional values ​​than Norwegian salmon in terms of nutritional values. Astaxanthin, which appears as a healthy pinkish-red bright color in salmon and trout meat, reveals important evidence for the antioxidant benefits found in salmon as a result of scientific research. It has been observed that it protects against age-related, chemical-induced cancers and strengthens the immune system. Since omega 3 and omega 6 fatty acids cannot be produced in the human body, fish consumption becomes a necessity at this point. Consumption of Turkish salmon three times a week provides protection both in terms of heart health and against cancers, and has a great effect on the intelligence development of children.