Evaluations of fish restaurant chefs on the use and consumption of seafood

In the thesis, the concept of seafood, the place, importance and use of seafood in Turkish gastronomy in the historical process, the consumption of seafood by the Turkish people, and the current status of seafood in Turkish cuisine are examined. In the study, the purpose is to determine whether chefs in seafood restaurants have supply issues if there are various types of seafood products and their supply in the menus of the restaurants they work at. Additionally, the study aims to identify the preferences and demands of consumers in their regions regarding the types, preparation, cooking, presentation, etc., of seafood products, as well as innovative recipes, methods, presentations, etc., in gastronomy events related to seafood dishes. It also aims to determine the place of seafood in Turkish gastronomy, its current status, consumption compared to other countries, and to provide views and suggestions in the context of gastronomy tourism development and promotion.Study data was collected between January 2023 and August 2023 with 23 fish restaurant chefs/owners and chefs from 7 regions of Turkey by semi-structured in-depth face-to-face interview method, one of the qualitative research methods. The data obtained in the study were subjected to content analysis and frequency analysis with the MAXQUDA program and the findings were reported. In addition, descriptive analysis and quotes from direct interviews with chefs are included. According to the findings obtained from the opinions of the chefs; The restaurants where they work frequently host local people, they also serve local and foreign tourists, the customers mostly prefer grill type and the most supplied seafood are levrek, çupra, barbun, kalamar, mezgit, karides ve hamsi and they often meet seasonal demands of customers. It was determined that there was a change. In addition, customers often come to the restaurant by obtaining information from social media platforms and the internet through the recommendations of people who have experienced the restaurant. It has been revealed that 17 out of 23 participants have innovative products in their restaurants, and that their cooking methods have not changed in general, they only have innovative tendencies in their recipes and presentations. It was observed that the chefs' opinions about the place and consumption of seafood in the country's gastronomy compared to other countries and the promotion and development of seafood in Turkey were often negative, and the chefs offered suggestions for solutions. In this context, suggestions that are thought to be useful for the use of seafood and the development and promotion of gastronomy tourism have been developed in the thesis.