- Summary
- Objectives
- Status
- Project Publications
Shark meat consumption, including that of critically endangered species like the great hammerhead shark (Sphyrna mokarran) and scalloped hammerhead (Sphyrna lewini) shark, is rampant in homes and restaurants in India. While shark meat consumption has typically been a part of fishing communities’ diet, with India’s increasing population especially along the coasts, this is becoming an increasing threat to shark populations. This project examines targeted shark and ray fisheries in Andhra Pradesh and Goa, as well as the consumption of shark meat across India. It also aims to aid seafood eaters in switching to shark meat alternatives by working with restaurant owners and creating a Shark Ambassadors programme.
1. Reduce demand for meat from easily identifiable critically endangered sharks by promoting behavioural changes among seafood eaters.
2. Reduce shark harvest and bycatch by working with fishermen to promote local, culturally relevant versions of bycatch reduction technology.
3. Support long-term commitment to reduce shark harvest and consumption by networking ‘shark-friendly’ fishermen to responsible chefs and seafood consumers.
4. Identify the scale of shark meat consumption across restaurants in India.
5. Monitor targeted shark and ray fisheries in Andhra Pradesh and Goa.
- We monitored shark and ray fisheries in Andhra Pradesh for one fishing season and identified existing fishing and bycatch reduction practices. We have also conducted a survey of shark meat consumption across all coastal states in India. From these, we identified priority areas to reduce the demand for shark meat. We have also identified chefs in those priority areas to set up our Shark Ambassador programme.
- We identified over 200 restaurants across 10 states with online menus that featured shark meat dishes. Goa led all the other states in terms of number of restaurants whose online menus advertised shark meat. We conducted interviews with restaurant owners, and identified the profile of consumers who request for shark meat, to identify why they continue to serve shark meat and what it would take to make them stop. Most restaurants in the medium and high price category are willing to remove shark meat from their menus, provided that they receive some kind of recognition or incentives.
- We also identified a targeted Mobula ray fishery in Kakinada, Andhra Pradesh, a seasonal targeted shark fishery in Goa and an incidental guitarfish fishery in southern Goa. While the Mobula ray fishery lasts throughout the fishing season, the seasonal shark fishery lasts for a very short period and is unpredictable in terms of start date every year. We monitored the fishery in Andhra Pradesh through regular visits to the fish landings and market site to identify species involved and other biological details. In Goa, we focussed on collecting local ecological knowledge about the fisheries for sharks and rays.
- A poster about the sharks of India was created for display in restaurants that serve shark meat, especially in Goa. A website has been developed along the same lines to reach wider audiences across India.