In the present study, iodine content has been determined in the raw-cooked and raw-processed fishes. To evaluate the possible effect of different cooking ⁄ processing
methods on the value of daily iodine intake of different fish species, the values obtained in the cooked ⁄ processed samples were compared with the values found in raw fish. These are the first results obtained until now concerning the occurrence of iodine in different fish species, raw, cooked and processed, and consumed in Turkey. In Turkey Food Composition Table, there are no data available on iodine content,
although it is present on other Food Composition Databases of Europe (Saxholt et al., 2008) and USA (USDA 2007). This study will provide new data for the Turkey Food Composition Table and will contribute to a useful human health risk assessment, where must be considered the health benefits of iodine, being
essential not to conflict recommended intakes with tolerable levels.