JERSEY expects to receive “a lot of scrutiny” over its plans to allow bluefin tuna – which is currently a protected species – to be caught, eaten locally and potentially exported in small numbers.
The Island expects soon to know how many kilograms of the fish can be caught and how many fishing licences it can issue this year in its territorial waters – a share of the UK quota which itself has been issued by a Spanish-based international organisation called ICCAT that manages stocks of Atlantic tuna.
Bluefin tuna is increasingly found in Jersey waters and several years of local research on numbers and behaviour has prompted Environment Minister Steve Luce to seek to develop both a ‘catch-and-release’ and ‘catch-and-kill’ industry.
Deputy Luce will soon ask the States to remove bluefin tuna from the list of protected species in the Island’s Wildlife Law.
Talking to the Environment, Housing and Infrastructure Scrutiny Panel this week, he said: “The work that has been done shows that tuna numbers have come up to point where we can fish a small amount of them without having any detrimental effect.
“My hope for this coming season – if we can get there in time – is that we will have a small number of registered fishermen who will be allowed to catch under strict regulation a small amount to land and sell.
“I also hope that we will be allowed a number of permits for recreational fishermen to catch and release tuna in our waters. Fishers will need to be trained and the licences will not be cheap at several hundred pounds, which will just pay for our annual subscription to ICCAT.”
Reflecting on lessons learned from a pilot catch-and-release scheme last year, which was carried out by a single boat, Deputy Luce said that Jersey’s tuna were smaller than those off the southwest of England but their meat was significantly better quality.
“I am really hopeful that, with some very clever and careful management, we can turn tuna into a niche product and, just like octopus, we will have some locally caught bluefin tuna on our menus in restaurants.”
Deputy Luce said that both catch-and-release and catch-and-kill licences would come with very strict regulations. He added that, through the Food Law, there would also be tight rules around how fish are handled once landed.
Boats will have to catch with specific rods and reels, landed quickly, bled and then stored appropriated, and fisheries officers may be on board initially, he said.
“We want to be held up as the best,” he added.
Director of Natural Environment Willie Peggie continued: “We also need to be seen as the best by external bodies. There will be a lot of scrutiny on us as this fishery opens to make sure we are complying with the obligations that we have.”
