Investigation of approaches to the fisheries products of people living in central district of Şanliurfa province

This study was conducted to investigate the approaches to the fisheries products, the fish consumption behaviours and effecting factors of people living in Central District of Şanlıurfa Province. In this study in addition to previous studies, to determine the disposition of the people in lower age groups together with adult people, it was concerned the people in every education levels (first, middle and high schools) by concerning "the education system model (4+4+4)" in our country. It was utilized totally 1400 and 350 people in every level. As well as 62 % of individuals attending the study was man, general age range was found higher in 31-40 range (28 %). It was seen that when the consumption amounts of meat kinds were investigated, the chicken meat is in the first place (61 %); fish meat is only in the third place (15 %); the most consumed fish species were common carp (31 %), anchovy (29 %), and rainbow trout (15 %), but, the first species preferred to consume were common carp (31 %) and anchovy (29 %). The fish like rate was 74 %. It was observed that the most important point in the fish buying was fish freshness (42 %); price index (77 %) was concerning while buying; the most part of the attending people consume fish one times in a month (40 %), when the consuming frequency was investigated; fish consuming was the mostly in winter (51 %); and the benefits of fish consuming for the human health were learned a middle level (29 %). When fish cooking methods were investigated, it was determined that the greater part of people preferred frying (58 %), and the grill (34 %) followed it. The rate of people, who prefer not processed products, was high (69 %). The differences of student groups attending the study were raised to their education levels. In the study, conducted in Central District of Şanlıurfa Province, it was determined that the average fish consumption amount per house in a year was mostly 5-10 kg range (27 %), and the average fish consumption amount per person in a year was 3.2 kg. It was concluded that education, organization of seminars, workshops, and entertainments by the related agencies and institutes, nongovernmental organizations will be effective for all folk onwards the school ages to gain fish consumption habits.