Costa Rica lets sailfish off the hook

I have always been amazed at how the seafood industry can easily change the name of a fish for marketing purposes

. I remember seeing amberjack being marketed in Florida as Gulf tuna, shark as swordfish and God knows what you got when you ordered scallops. I've always been proud of Hooters, who since they started the chain of restaurants a quarter century ago has always printed in their menu that their grouper sandwich might be grouper or might be something else that could be a distant cousin of grouper. The same thing has been happening here in Costa Rica. It was recently discovered that a world wide chain of hotels has been selling sailfish here as salmon. Because it also has a pink flesh many do not know the difference. We are trying to resolve this on a local level, if not we will publicize the name of the hotel.

Many people in the states have been unknowingly eating sailfish, to the tune of over 300 tons of it a year. It is on the menu as smoked seafood spread and is served as an appetizer in many well known seafood restaurants. Off course no one will tell you it is sailfish.

At least for the next two years none of it will be coming from Costa Rica. Last April the commercial fishing fleet asked that their "by catch" limit for sailfish be increased almost three fold. Realizing a drop on the last two years in sport fishing put several groups into action. Donald McGuinness from the southern zone, Jeanette Perez from Quepos and Jesus Vallejos from Guanacaste led the group with sport fishing interests.

What we discovered was the exact same thing that happened to redfish in the late 80's was happening to sailfish. A New Orleans chef created a new blackened way to prepare a fish that was not very popular as table fare. In a couple of years the entire population of redfish in the southern United States was nearly wiped out. Here a fish exporter began smoking sailfish, which by the way was protected as incidental catch only, vacuum packing it and sending it to the states. Add a little cream cheese and onion and it is ready to spread on a saltine cracker at $5.99 for a small serving.

Sailfish became a immediate under the table commodity and commercial fleets began putting live bait on their hooks and intentionally targeting sailfish. Catches were under reported both by fish buyers and exporters. The IGFA's billfish study brought to light the extent of the problem. Just the USA was receiving more than a 100 ton more than Costa Rica was reporting exported world wide. Scientists from the Central America Billfish Association (CABA) provided data to prove a decline in the entire Central America population of sailfish and it's value to the tourist industry and The Billfish Foundation (TBF) also lobbied here in Costa Rica. The Commerce Department from the U.S. Embassy also supported the cause.

Under the agreement reached the following took place:

No sailfish will be exported from Costa Rica. Populations studies will done and reviewed in two years.

A maximum by catch limit of 15% is allow to be sold on the National market. All landing over the limit will be confiscated and donated to hospitals and institutions and can not be bought or sold.

No live bait is allowed on longlines.

All sailfish, marlin, and swordfish alive on a longline must be released

The "hero shot" pulling the fish from the water by sport fishers for a photo will no longer be allowed.

All this is just the foot in the door as far as Central American conservation needed. You can help. The next time you see smoked fish appetizer on the menu, ask to see the package it came in. If it says sailfish from Central America protest to the manager and tell all your friends to eat somewhere else.

Costa Rica lets sailfish off the hook

By: Tico

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