Marine Life & Conservation
Licensed to Cull
Over the past few years lionfish have been dominating the news headlines. In fact they are probably the most talked about marine species in the Caribbean. There are even ‘wanted’ posters on display in many dive centres. But these posters are not advertising underwater photography or promoting marine life; they are basically ‘kill on sight’ orders.
In the Red Sea lionfish (Pterois volitans) are extremely popular with divers. Their bold stripy colours and large venomous spines look great in photographs and they are fascinating to watch, especially when hunting in packs. But the Atlantic Ocean is not their home territory and what’s deemed as an attraction on one continent is seriously threatening the very existence of another.
During a recent trip to the Cayman Islands I spoke with Flower Moye, a researcher for the CCMI (Central Caribbean Marine Institute) based on Little Cayman. She said that the most likely theory is the whole disaster had been caused by a freak accident. Flower said the Caribbean ‘strain’ had probably been released by aquariums somewhere near Miami. They are now sweeping from island to island heading due south. Some have even been reported as far away as Belize. Flower said “we are not sure where they are or where they are going”. She thinks the present crisis could have been caused by as little as 6 original lionfish. She also thought they were dealing with 2 separate species.
Flower said that the Caymans are now on a lionfish high alert. The ‘hardcore scramble’ started in 2007. Two researchers from Oregon State University were taken on to solely study lionfish characteristics. They are checking sizes, weights and DNA strings to see where they originated from. Studies have shown that the Caribbean lionfish are actually growing in size. They have already exceeded their normal length by a massive 15cm and are still getting bigger. This invasive species has no natural enemies so are just decimating one reef after another. Flower said “no one was prepared or expected such an aggressive full on attack”.
The alien invasion has now reached critical levels and is threatening the whole eco-system. Lionfish are just eating their way through entire cleaning stations. Flower said a dissected specimen had more than 32 fish in its stomach. The local fish population just don’t know how to react. The voracious predator is herding up the unsuspecting fish using their spines and then it’s a full on feeding frenzy. Divers recorded one individual eating 20 juveniles in 30 minutes. Their main targets are damsels and cardinals but every species is under threat. Flower said that the survival rate for reef inhabitants has reduced by a staggering 80 percent. This has a huge knock on effect. The loss of grazers like parrotfish means seaweeds and algae can thrive. This will eventually overwhelm the coral reefs.
Grand Cayman Authorities have realised the seriousness of the problem and are responding rapidly. It’s basically a case of exterminate or be exterminated. They have given divers the authorisation to actively seek out and destroy as many lionfish as possible. But before being issued with a license to cull they have to first sit through an hour long Powerpoint presentation. This explains the reasons behind the drastic measures, how to catch them (without getting stung) and what to do with them afterwards. Flower said the most humane way of killing them is to put them in the freezer so that they ‘go to sleep’ and then bury them on land or eat them.
Some divers are even grilling lionfish steaks on the barbecue but obviously the poisonous spines have to be cut off with scissors before the fleshy parts can be sliced up into pieces. Gladys, the owner of Pirates Point on Little Cayman, had prepared some lionfish Sushi for me. I tried a few pieces and although it had a strange twangy taste, it wasn’t at all offensive or inedible. Adding some Wasabi was all it took to spice up the flavour and make it palatable. At Cobalt Coast resort they invited me to a lionfish cook out where I tried all sorts of dishes from deep fried goujons to an extremely tasty bouillabaisse. At least lionfish was proving good to eat!
Dive guides are even trying to ‘train’ the local Nassau grouper population to eat the lionfish. Laura, an Instructor working at the Little Cayman Beach resort, dropped a freshly caught lionfish in front of a grouper and after a few seconds of deliberation it decided to take a bite. But unless the lionfish are actually placed in front of them they don’t seem to be interested. It’s just not seen as a natural food source.
I went for a quick dive with Laura hunting for lionfish and within 10 minutes we managed to find one under a coral mount. Laura scooped the lionfish into a plastic bag and then put it into an ice box back on board the boat. All sightings are reported to the D.O.E. so they can get a good idea where they are and in what numbers. But lionfish are proving a tough species to eradicate. They adapt very quickly. At one dive site I searched below 40 metres and found a number of big 20 – 30cm lionfish lurking underneath ledges all along the wall. I’m sure they had cottoned on that recreational divers don’t usually go this deep so there was less likelihood of being caught.
The licenses are proper looking ID cards complete with a head and shoulders photograph of the holder. The culling is being promoted as a form of ‘pest control’. But numbers are still growing at an incredible rate. Lionfish can release up to 30,000 eggs a month which equates to more than 2,000,000 eggs every year. Flower said that when they grow to a size of 10cm they are ready to spawn and from then on will keep spawning every 4 days for the rest of their lives! At present there seems to be very little information available on mating habits etc. The only way of finding out the sex of each individual fish is to dissect it. Flower estimates that numbers around Little Cayman are in the high hundreds but this is considered to be a very conservative estimation. In 2008 a researcher caught a total of 197 Lionfish in a small defined area.
At present there is no long term solution to the Lionfish catastrophe. These underwater terminators are not afraid of anything and literally can’t be stopped. In other parts of the world reef fish have learnt to avoid them and there are more natural predators like groupers or stonefish keeping population levels in check. Unfortunately Caribbean grouper numbers have fallen dramatically due to overfishing. This situation requires a more drastic approach but introducing another ‘alien’ species specifically to kill the lionfish is not seen as a good idea. Flower said “Having 2 invasives will not solve the problem and could in fact just make the situation a whole lot worse”. And so the war continues….
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.
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