International Big Fish Türkiye 2026 Begins: Sea and Sustainability Themed with Sports, Gastronomy and Art Activities

International Big Fish Türkiye, which brings together athletes from different regions of Türkiye and Europe, has started. While the first two days of the organization, which has been held since 2007, are spent with registration and preparations, the race stage of the tournament will be held on September 26-27.

In the races to be held under the chief referee of former national athlete Ertuğrul İçingir, the boats will go out to the open sea and compete for two days. After the races, the fish caught will be weighed, and the athletes who rank highest will be determined as a result of the referee evaluations.

CATCH-RELEASE-KEEP ALIVE

The basic approach of the tournament this year is the principle of "Catch-Release-Keep Alive". In the organization, which deals with sport fishing and the protection of marine life together, it is encouraged to keep only the amount of fish needed and to release other fish back into the sea under suitable conditions.

RACE AT SEA, GASTRONOMY ON THE SHORE

Within the scope of Big Fish Türkiye 2026's gastronomy program, chefs and restaurants will introduce visitors to different flavors ranging from seafood to coffee and cocktails. This year, the gastronomy program will also host the first event of Celal Uysal and Yeşim Kaya's joint gastronomy journey. In the program prepared with the concept of "My Heart Stays in the Aegean", Aegean cuisine will be presented with different interpretations ranging from sea to table. The duo aims to carry out studies to increase the visibility of Turkish cuisine in different geographies with the "Gastrodiplomacy" approach in the coming period. One of the notable events of the program will be the "Maguro Kaitai Cutting Show", which will be performed by Itsumi's founding chef, Japanese Chef Shunichi Horikoshi. Visitors will be presented with a show where tuna will be cut into pieces using the traditional Japanese technique.

SPECIAL PROGRAM FOR CHILDREN

Food Engineer Kardelen Cançelik and Chef Gökhan Altay will participate in the program with their signature flavors centered on Mimas Bottarga products. Chef Melih Berkay Gündüz will present his autumn selection, Chef Serkan Anavatan will present the delicacies prepared with modern techniques, and Chef Aydın Demir will present Big Fish's tuna presentation to the guests. Thai Chef Khun Nuch will present examples of Thai cuisine and Chef Ogulcan Beyhan will also take part in the program with "Prélude Iodé" and fried whole sea bass. Chef Berkay Cen, Kaan Değer, Mithat Serçin and Chef Erkin Gökbulut from Seksdeyiz Bebek will also contribute to the gastronomy section of the event. Hakan İme will meet with the visitors in the coffee experience and Fatih Akerdem in the cocktail meetings. As part of the organization, a special event for children will be held on Sunday, September 27, at 12:00. The program will be limited to 22 children.

ART INSPIRED BY THE SEA

Big Fish Türkiye will also host art events this year. Artist Sevinç Albayrak Uysal's sea-themed works will be presented to art lovers throughout the organization. In addition to the races at sea on September 26-27, live music and DJ performances will be held at the marina. Following the award ceremony to be held at the final of the tournament, Fahri'nin Yeri chefs will present the special flavors they have prepared to the guests. The organization will end with Duygu Yıldırım's live performance.