Fishing Season Opens: Sustainable Supply Test for HORECA

The new fishing season for industrial fishing in Turkey starts on September 1.

With the end of the approximately four and a half month ban that began on April 15, trawlers and purse seiners will be able to return to the sea. The purpose of the seasonal ban implemented under the Ministry of Agriculture and Forestry's Regulation No. 6/1 on Commercial Fishing of Aquatic Products is to allow species to complete their breeding processes and to ensure the sustainable use of aquatic resources.

Şemsi Bayraktar, the President of the Turkish Union of Agricultural Chambers, emphasized sustainable fishing in his pre-season statement. Bayraktar's message indicates that the new season should be evaluated not only based on how much fish will be caught but also on whether stocks can be preserved in the coming years.

The same question applies to HORECA.

The opening of the season may mean more fish options. However, the restaurant's responsibility is not only to obtain the freshest product at the best price; it is also to check which species, what size, during which period, and through which supply chain the fish comes.

Fishery production exceeded 1 million tons in 2025

According to TZOB data, Turkey's total fishery production reached 1 million 37 thousand 19 tons in 2025, with an increase of 11.1%.

Of this production, 60.4% was from aquaculture.

The share of marine fish caught was 33.4%, the share of other marine products was 3%, and the share of freshwater products was 3.1.

Total catch production increased by 15.3% compared to the previous year, rising to 410 thousand 428 tons. Marine fish catch was recorded at 346 thousand 366 tons.

This distribution shows that fish supply in Turkey can no longer be explained solely by products caught from the sea.

Aquaculture constitutes the majority of total supply.

This situation means that restaurants and hotels must manage two different supply channels together:

Seasonal and species-based variable catch products.

Aquaculture products that can offer more predictable volumes.

A good purchasing strategy can view these two sources not as competitors but as tools that respond to different usage needs.

Anchovy remains at the center of fishing

In 2025, anchovy was by far the most caught species of marine fish.

According to TZOB data, anchovy production was recorded at 245 thousand 261 tons.

It was followed by sprat with 28 thousand 388 tons and sardine with 19 thousand 667 tons.

This size increases the importance of supply behavior for high-volume species like anchovy from a HORECA perspective.

The abundance of a species in the market does not mean that every size and every source can be purchased in the same way.

Minimum catch size.

Fishing area.

Season.

Fishing method.

Point of landing.

All of these are important for legal and sustainable purchasing.

Bayraktar also emphasizes in his new season statement that fishermen must comply with minimum sizes, time and area restrictions, and other regulatory provisions.

It is not enough for the restaurant to say "it was available on the counter"

This is one of the critical points from a professional kitchen perspective.

The presence of a product at a wholesaler or in bulk does not eliminate the restaurant's purchasing responsibility.

Especially businesses that use high volumes of seafood must:

track the species name,

the supplier,

the invoice,

the size of the product,

the delivery date,

the storage temperature.

This approach is important for both food safety and legal compliance.

The use of the phrase "fish of the day" on the menu should not make the source of the product invisible.

The purchasing and kitchen team needs to know which species arrived that day and whether it complies with legal requirements.

Small-scale fishing and industrial fishing are not on the same calendar

There is also an important distinction regarding the September 1 start date.

The ban that began on April 15 primarily covers industrial fishing methods such as trawling and purse seining. Small-scale fishermen can continue their activities under the conditions specified in the legislation during the ban period. The Ministry of Agriculture and Forestry also clearly states this distinction.

Therefore, the statement "no fish is caught from the sea from April 15 to September 1" is not correct.

This distinction is also important in the menu communication of restaurants.

A business may have obtained products from local small-scale fishermen in compliance with regulations during the summer months.

The fishing season calendar should not be thought of as a system that opens and closes all seafood supply with a single button.

Abundance at the beginning of the season can create opportunities in terms of cost

In the first weeks after the opening of the fishing season, the increase in the supply of certain species may provide cost advantages to restaurants.

However, purchasing based solely on daily prices can create problems in menu planning.

A species may be abundant and cheap for a few weeks.

Later, supply may decline.

In this case, the restaurant may have to purchase the same dish at a higher price to keep it on the menu or may have to lower the quality standard.

A more sustainable approach is to change the menu with seasonal supply.

For example, instead of offering a specific fish as a fixed main dish throughout the year, a "seasonal fish" or periodic special product system can be used.

This model provides more flexibility for the purchasing team.

The chef can also use the product that is genuinely well found in the market.

Cold chain is as important as the catch

In the TZOB statement, not only stock protection but also increasing the economic value of the caught product is one of the important topics.

Bayraktar states that developing the infrastructure for cold chain, storage, freezing, salting, canning, packaging, and processing can reduce product loss and increase shelf life.

This issue is directly related to food costs from the restaurant's perspective.

Fish is a product that loses value extremely quickly.

Even if the catch is done correctly;

if the appropriate temperature is not maintained,

if transportation is delayed,

if freezing is insufficient,

if receiving control is not performed

the commercial and sensory quality of the product may decline.

Sustainable fishing, therefore, does not end at sea.

Ensuring that the caught fish does not go to waste is also part of the system.

Turkey is a net exporter but domestic consumption is limited

According to TZOB, Turkey's fishery exports reached 2.3 billion dollars in 2025. The Ministry of Agriculture and Forestry's target for 2028 is 3 billion dollars.

In contrast, it is reported that the annual fishery consumption per capita in Turkey is around 8.8 kilograms.

Bayraktar states that the world average is about 19 kilograms and argues that suitable pricing, distribution, cold chain, and promotion need to be improved to increase domestic consumption.

HORECA could be one of the important distribution channels here.

Restaurants can introduce lesser-known species to consumers with the right recipes and service.

However, this opportunity should not be reduced to the approach of "if the popular species is expensive, sell another fish as a cheap alternative."

The inclusion of lesser-known species in the menu can help reduce fishing pressure on a few popular species; however, the stock and fishing status of the alternative species should also be considered.

Sustainable menu is not just about replacing sea bass

The sustainable seafood approach of restaurants is sometimes reduced to a single question:

"Farmed fish or wild fish?"

It is not that simple.

In fishing, stock status and legal fishing methods are important.

In aquaculture, feed, environmental impact, production standards, and traceability are important.

Local products may have advantages, but locality alone is not a guarantee of sustainability.

Similarly, it is also not correct to automatically consider aquaculture products as unsustainable.

The purchasing decision should be made based on species and supplier.

Inspection will continue throughout the season

The Ministry of Agriculture and Forestry stated in its announcement during the fishing ban that inspections at landing points, fishing shelters, routes, and sales locations would continue 24/7 to combat illegal fishing.

When the season opens, the rules do not disappear.

On the contrary, regulations regarding size, area, species, and fishing gear continue throughout the season.

Therefore, the restaurant's purchasing team should not think, "the season has opened, all products are free."

The legal season and legal products are not the same thing.

Stafflink's view

In our opinion, the message of September 1 from the perspective of HORECA is more important than the expectation that "fish will become cheaper."

The new season is a test of purchasing discipline.

If a restaurant only looks for a good price, it may gain an advantage in the short term.

However, if it does not know the species, size, source, and cold chain of the product, it carries risks in terms of both regulation and quality as well as sustainability.

Turkey's fishery production is growing, and aquaculture has exceeded 60% of total supply. This scale provides HORECA with an opportunity to establish a more planned supply model.

In the future, a strong fish menu will not only answer the question "what came out today?"

It will also answer the question, "Where did this fish come from, under what conditions was it caught or produced, and will it be on the menu next season?"