Two tons of salmon farmed in Çat Dam in Adıyaman, Turkey is being exported around World. Çat Dam is a very favorable place among farmers for doing culture fishing. The water temperatures in summer seasons between 15 and 22 centigrade make Çat Dam a very suitable environment for the growth of salmon fishes.
“Salmons are released to the cages in Çat Dam when they are 5 grams and exported when they reach 350 to 400 grams in 6 months.” says Cebrail Korutürk, fish farmer. Eighty percent of the salmons are exported to Russia, Japan and various European countries with the name of “Turkish Salmon”.
Ahmet Arslantaş
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