Turkey’s seafood exports have reached record levels thanks to rapid growth in the country’s fish farming activities. According to Sinan Kızıltan, Chairman of the Turkish Fisheries Exporters’ Association, the country’s recent success is being driven by the booming production and export of Turkish salmon, alongside its leading output of seabass and seabream.
Over the past two decades, Turkey’s aquaculture capacity has undergone dramatic transformation, with the number of facilities nearly doubling from 1,245 in 2002 to 2,427 by 2024, and annual production soaring from 50,000 tonnes to 850,000 tonnes.
The country now exports seafood products to more than 100 countries, with seabass, seabream and now Turkish salmon leading the way. These three species alone contributed to an export growth of US$1 billion in just five years, pushing total seafood export revenues to $2.02 billion in 2024. The sector is now targeting $2.5 billion in exports by 2027.
“We have achieved a remarkable breakthrough in Turkish salmon,” Kızıltan said. “Ten years ago, production was only 5,000 tonnes – today we have reached approximately 100,000 tonnes and $498 million in exports, thanks to the Black Sea’s ideal climate and rich omega-3 content in the fish. In the last five years, we have increased Turkish salmon exports 17 times. With favorable sea conditions, we expect to reach $650 million in exports by year-end. Our five-year target is to hit $1 billion in Turkish salmon exports alone.”
Turkey’s salmon journey began in the early 1990s with efforts led by the Central Fisheries Research Institute (SUMAE) in the Black Sea region. Today, salmon farming is carried out through a robust production chain that includes 680 hatcheries, 622 pond and reservoir cage systems, and open-sea net cages across six Black Sea provinces.
Hatcheries now produce over 1.36 billion eggs/larvae annually, and open-sea systems are expected to reach 221,188 tonnes in capacity.
“Turkish salmon starts in our freshwater lakes, then moves to sea cages when it reaches about 500 grams. It grows to 2-3 kg before harvesting between May and June – we stop when seawater temperatures exceed 23°C to ensure optimal quality,” Kızıltan said.
Many companies have also adopted ambitious goals such as carbon neutrality and zero-waste production, striving for alignment with international sustainability targets.
“We operate with zero waste, utilising 100% of each fish. Our sustainability reports meet international standards, setting a benchmark for responsible aquaculture,” Kızıltan said.
To maintain this momentum, the sector is investing in research and development, sustainable feed alternatives, and logistics improvements. There is also a push toward expanding value-added products, such as smoked salmon, and boosting domestic consumption.
“We are not only aiming to increase production but also to grow responsibly,” said Kızıltan. “With modern production technologies, academic collaborations, and our focus on sustainability, we are positioning Turkey to stand alongside seafood giants like Norway.”
