The Effect of Trout’s Different Cooking Methods To The Gastronomic Tourism Motivation

The influence of food parameters on consumers' tourism perception increasing the importance of gastronomic tourism. Because of the need for continuous fresh and quality water, trout production is close to water resources, usually in rural areas. Consumers are often confronted by the fact that they prefer restaurants in the trout plantations where they can see live fish for fish consumption due to fresh fish consumption, creating a travel motivation for a food or beverage experience. For this reason, depending on the increase in demand from consumers, many trout producers are making restaurants for selling the cooked fish. In this study, a survey was conducted to the customers of a trout production facility which is 60 km away from the central city in the Central Anatolia Region and has different cooking techniques such as trout in the tile, smoked trout and trout in the milk. As a result of the study, it was concluded that the consumers prefer to go to the fish farms to consume processed and different shapes fishes at the farm zone so they did not care about the distances to consume at the fish production site and that the effect of gastronomic tourism on a rural fish production facility was very high