World Ocean Day, celebrated last Saturday, aims to bring awareness to the critical state of our oceans and the resources we derive from them. Thanks to initiatives like this one, there has been a noticeable increase in concern for the ocean and overfishing among American seafood consumers. A survey conducted by GlobeScan on behalf of the Marine Stewardship Council (MSC) revealed a growing desire for traceable and environmentally labeled seafood among consumers of all age groups.
Despite the increasing awareness, many are unaware of the significance of Yucatan, Mexico’s octopus fisheries, one of the world’s most important producers of octopus, accounting for approximately 10% of the global octopus harvest. The small-scale industry in Yucatan utilizes an artisanal fishing method that is sustainable and does not harm the ecosystem or deplete populations. With the rise in global demand for octopus, the fishery has social and economic benefits in Mexico and beyond.
The octopus fishermen in Yucatan employ a unique fishing technique using bamboo poles and waxed thread cords to catch red octopus and common octopus. This targeted method ensures a sustainable harvest without causing harm to the environment. The catch is sold to larger companies for processing and distribution to markets worldwide. However, challenges such as natural disasters, illegal fishing, and outside influences, such as Chinese interest in local species, have led to depletion of the fisheries and a decline in the local economy.
In response to these challenges, Ricardo Novelo, a fisherman from Celstún, formed a fishing cooperative, Sociedad Cooperativa Cayo Arenas, with the help of his daughter Margarita. Margarita, who initially planned to pursue a career in the big city, decided to stay and manage the cooperative, working alongside her father to implement best practices for maintaining a healthy species population. The success of their model has inspired more fishermen to join the cooperative and work towards sustainability as a community.
To support these grassroots sustainability efforts, the MSC Pathway to Sustainability program provides tools and expertise to fisheries working towards certification. Yucatan’s octopus fishery joined the In-Transition to MSC program in 2021 with the goal of achieving certification by 2025. By promoting sustainable practices and engaging with the local community, the fishery aims to ensure a continued supply of octopus while meeting the increasing demand in traditional markets. The fishery has received funding from the MSC Ocean Stewardship Fund to support ongoing improvements.
By demonstrating that octopus can be harvested sustainably, consumer awareness of sustainable seafood choices is growing. This awareness can drive demand for sustainable options, influencing other fisheries to adopt similar practices. Chef Edgar Chávez, an advocate for sustainable seafood, shares tips for cooking octopus and highlights some popular dishes that showcase the unique flavor and versatility of Maya octopus. With efforts like these in Yucatan’s octopus fishery, we can ensure the continued enjoyment of this prized delicacy while supporting the livelihoods of coastal communities.
