There was a time when local fishermen offered lobsters if you bought fish. Today it is a delicacy, but the resource has been decimated by overfishing.
The lobster is still a very popular shellfish in the Caribbean cuisine. It is often prepared grilled or stewed, accompanied by rice and vegetables. Unfortunately, this species is increasingly rare and protected in this region.
Overfishing and the destruction of its habitat are the main causes of the decrease of the lobster population in our waters. The populations of algae and invertebrates that constitute their food are also decreasing, which has a direct impact on the lobster populations. In addition, the overexploitation of the seabed for aquaculture and extractive activities further aggravates the situation.
To protect spiny lobster populations, governments in the region have put in place fisheries management measures, such as quotas and temporary closures of certain fishing areas. It is also essential to protect the lobsters’ natural habitats and to promote sustainable fishing practices. Consumers can also contribute by purchasing lobster from sustainable sources and avoiding buying lobster from endangered populations.
it is simply forbidden to fish small lobsters. It is necessary to reconstitute the stock, to protect the species.
This scarcity has pushed up the prices in restaurants offering this dish.