Marine Life & Conservation
Diving with the Ocean Sunfish or Mola Mola
Each year, between August and November, the Ocean Sunfish or Mola Mola come to the clean, clear waters off the East Coast of Bali near the island of Nusa Penida to be cleaned and groomed.
Diving with them gives you the adrenaline rush of diving with Great Whites in the Cape but without the protection of a cage. However, the danger comes not from the fish but from the sea itself.
These are volcanic islands, and the sea bed is often hundreds of metres below. The cleaner stations are in Crystal Bay and Manta Point, which are both subject to tidal fluctuations and unpredictable current changes, with vertical walls where the swirling currents can drag a diver down before he can react. To dive there at all you should always take an experienced guide. This is diving at its most unpredictable, and all the early diver training skills come into play. This is where things can go wrong and you have to be very aware of the dangers.
As always with diving, nobody can guarantee a sighting of anything in nature. In Mola Mola season the whole Balinese diving community is focused on the sightings. The sunfish don’t always come and only the best dive guides can predict with any certainty where they will be. Factors that play a role are tides, currents and of course the unpredictable whimsy of large marine animals.
The sea was rough, and we only kitted up once we had arrived at Nusa Penida. There we were given a full briefing on how to behave around the Mola Mola. I felt heavily over-weighted, as though I had an extra 5kg on my weight belt, and inflated my BC a little. Then I realized it was not weight, it was current, and the downward pull was so strong that I had to fin like hell just to stay in one place. At last we reached the cleaner station, and there he was, massive, primitive, his vestigial tail already being picked at by banner fish. Our first Mola Mola.
I slowly circled round the animal, filming as I went. Once I had reached the other side of him the cameras kicked in and the water was filled with photographers with their apertures wide open and their shutter speeds on slow… taking hundreds of pictures of this amazing creature.
He obligingly hung for 12 minutes while all around him the cameras went ballistic, bony mouth half open, hard round tongue visible, gulping and gasping with his huge round eyes staring into the deep, apparently oblivious of the divers all around him. The banner fish swarmed around him, picking off parasites, burrowing into wounds, sucking up the debris. Then he seemed to get bored, turned his back on us and with a leisurely flick of his fins, vanished into the distance.
In the days that followed we explored several more dive sites fruitlessly looking for another Sunfish, and our persistence was eventually rewarded.
We could not even enter Crystal Bay as the tide was low, the currents dangerously unpredictable, and Parman felt we should try Manta Point again; at least we could look at the pelagic mantas if nothing else.
This time we were alone, there were no other photographers, and we had no expectation of seeing anything, when suddenly out of the misty blue a Mola Mola arrived, totally unselfconscious, posing for photography… and then another arrived, also relaxed, ready for a grooming.
The Ocean Sunfish are bony fish, with large lateral fins like a whale, but they hang vertically in water like blaasops, and they used to be classified scientifically as Molidae until fairly recently.
Viewed side on, they are huge, like oval elephants, but from behind they are almost 2 dimensional, like a playing card. They seem to get a lot of parasites in their vestigial tails, which are not actually tails at all, but in fact a fusion of their dorsal and anal fins to make a sort of rudder, called a caudus. This is flat, rounded and scalloped, a bit like pie crust. There are 12 fin rays in the caudus and it is here that the parasites lodge. It is because of this that Mola Mola need help at cleaner stations.
They are by far the world’s most prolific egg laying fish. Their eggs scatter over vast areas, and the baby sunfish look a little like puffer fish, and bear little resemblance to their bizarre parents in their early years. They are born with a tail fin, which eventually fuses with maturity and have all the normal bony spines characteristic of the puffer fish or blaasop. They swim in schools to start with, only becoming solitary as they reach sexual maturity.
The adults are huge animals, growing up to 3 metres across and weighing around a ton, making them the largest bony fish in the ocean.
So how do they sustain this huge bulk? They mainly eat jelly fish, plankton, small fish and zooplankton. When you compare the small round mouth of the Mola Mola with the massive mouth of a whale shark, they must spend most of their time trying to ingest enough food to sustain this bulk. They suck water and food in through the mouth and their teeth have fused into a beak-like structure, while they have crushing teeth at the back of the throat that enable them to tear crustateans into smaller bits.
Speculation is that they are extremely vulnerable to the cold, as they are sometimes seen lying near the surface on their sides looking dead. The scientists think this is to expose as much of their bulk as possible to the sun and certainly they cannot survive cold oceans, preferring temperatures of over 10 degrees. This makes finding enough food difficult, as zoo plankton and jellies mainly occur where there is a cold upwelling or current flooding in from the colder depths of the ocean. To obtain sufficient food it is thought they may also have to dive down to great depths, as side-catch Mola Mola deaths have revealed stomach contents from vegetation and shrimps living at depths below 200 metres. Their cumbersome structure makes travel fairly slow and by swishing the dorsal and ventral fins they can only travel at a rate of up to 26 km a day.
Diving with this animal was an absolute revelation and a huge privilege. It was really worth the long flight, the tedious hours waiting for planes, the interminable boat rides, braving the dangerous currents and staying calm when all the early diver training was tested to its limit, but I’d do it again in a heartbeat.
Words: Jill Holloway
Pics: David Holloway
Copyright: Ocean Spirit
Renowned anti-whaling activist Paul Watson has been released from custody in Greenland after spending five months in detention. Denmark’s Justice Ministry rejected Japan’s request for his extradition, citing insufficient guarantees that his time already served in custody would be credited against any potential sentence.
The 74-year-old Canadian-American was arrested on July 21 in Nuuk, Greenland’s capital, when his ship docked to refuel. His arrest was based on a 2012 Japanese warrant related to a 2010 encounter in Antarctic waters. Japan alleged Watson obstructed operations and caused damage to a whaling research ship during efforts to disrupt illegal whaling. Watson has consistently denied these claims, maintaining his commitment to marine conservation.
Denmark, which oversees extradition matters for Greenland, concluded that while the legal conditions for extradition were met, the lack of assurances from Japan regarding time-served credit made extradition untenable.
In a video shared by his foundation, Watson expressed gratitude and relief, saying, “After five months, it’s good to be out… and good to know they’re not sending me to Japan.” He added that the most difficult part of his time in custody was being separated from his two young sons.
Watson is a pioneering figure in marine conservation, known for founding the Captain Paul Watson Foundation in 2022 after decades of activism with the Sea Shepherd Conservation Society. His bold efforts to defend marine life have earned him widespread support, including from celebrities and conservationists. His work has also been featured in the acclaimed reality TV series Whale Wars.
Watson’s lawyer, Jonas Christoffersen, praised the decision, stating, “We are happy and relieved that Paul Watson is now free.” He added that Watson is eager to reunite with his family and continue his vital work.
The arrest occurred while Watson’s vessel, the M/Y John Paul DeJoria, was en route to the North Pacific with a team of 26 volunteers to intercept a Japanese whaling ship. His foundation described the arrest as politically motivated and emphasized that Watson’s actions were focused on ending illegal whaling practices.
Japan resumed commercial whaling in 2019 after leaving the International Whaling Commission, asserting that whale meat is a cultural tradition. Conservationists, however, continue to challenge these practices, highlighting their impact on marine ecosystems.
Despite the challenges, Watson remains steadfast in his mission to protect marine life and bring attention to whaling practices. His dedication to ocean conservation has made him a globally respected advocate for the environment.
This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.
Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.
The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:
Buy whole fish instead of fillets
Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.
Make fish stock
Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.
Make your own fish pâté
Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.
The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.
Buy frozen
By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.
Fish pie
If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.
Use the head
Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.
By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.
Boxing Day brunch
Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.
For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.
Zero-waste storage
A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.
Crisp up the skin
Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.
Anchovies two ways
Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.
The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.
Fishcakes
For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.
Pickled mussels
Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.
Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.
Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.
Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”
The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.
Zero-waste gift idea
Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.
Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.
-
News2 months agoIconic SS United States to become the World’s Largest Artificial Reef
-
News3 months agoBook Review – 52 Assignments: Underwater Photography
-
Gear News3 months agoDYNAMICNORD – New German diving brand enters the British market
-
News3 months agoExploring Cenote El Pit: A Diver’s Dream
-
Gear News3 months agoTry BARE drysuits (and maybe even win one!) this Friday with Sea & Sea at North West Dive Fest
-
Marine Life & Conservation3 months agoBook Review: Coral Triangle Cameos
-
Blogs2 months agoDive the Egyptian Red Sea this Autumn with Regaldive
-
News3 months ago2024 Ocean Art Underwater Photo Competition Announced