The aim of this study was to determine the preferences of students attending Mersin
University's Çiftlikköy and Yenişehir campuses for seafood consumption preference and
to what extent these preferences are related to demographic characteristics such as
gender, age, income level and type of program they study. Data were obtained by
random sampling method in April, May and June of 2018 on a questionnaire form based
on face-to-face interviews with 550 students from different programs. Of the 550 students
surveyed, 53.8% were female, 46.2% were male, 70% were between 18-23 years, 23% were
between 24-28 years, 4% were 33 and over, 3% were 29-33 age group. 74% of the students
participating in the survey are undergraduate, 15% are associate degree, 9% graduate,
2% continue their doctoral education. The majority of the students stated that they live
with 33% of their families. 32% stated that they stayed in dormitories, 26% in dormitories
and 9% in other (their own) places. The results of the survey show that students prefer 46%
poultry meat, 39% red meat, 8% fish, 1% other fish products and 6% do not prefer any type
of meat. The majority of the students (80%) stated that they had knowledge about the
importance of fish consumption and 16% did not have any knowledge. The most
common anchor, 19% sea bass, 17% sea bream, 11% trout, 8% sardine, 5% red mullet, 3%
silver, 2% mullet and 7% other fish, respectively it is consumed. While students consume
89% fresh seafood, they consume 4% canned food, 2% frozen, 1% salted and brine and
3% other forms. While 44% of the students prefer frying as a cooking method, 27% prefer
grilling, 20% prefer oven, and 3% prefer steaming. According to the highest rate of fish
consumption, respectively; 37% once a month, 20% once every fifteen days, 17% once
or twice a year, 12% never consumed any fish, 3% once a week, 1% more than once a
week.