The red lobster fishery was one of the first 10 fisheries in the world to be certified under the most rigorous standard of environmental sustainability.
The Baja California red lobster was the first artisanal fishery in the world to be certified under the Marine Stewardship Council (MSC) Standard, as well as being one of the first 10 fisheries in the world to obtain the certification in 2004.
The FEDECOOP (Regional Federation of Cooperative Societies of the Fishing Industry of Baja California) is the one who acts as a client and it groups 11 cooperatives of which 9 are certified. These cooperatives operate in the central region of the Baja California peninsula. Almost 80% of the national lobster catch is fished in this area, where 90% is destined for the export market. On average, in a fishing season that goes from September 16 to February 28, the catch is approximately 1,300 metric tons.
The main market for the Mexican red lobster is China, but the United States and France also get a small part of these exports. The remaining 10% of the fishing is concentrated in the national market, especially in restaurants. Most lobsters are sold live, but frozen cooked whole lobster, frozen raw whole lobster, or just frozen tails are also available.
Having the MSC certification has allowed them to consolidate within their market. It is a fishery that, together with its fishermen, has become a benchmark and, above all, an example at international level in terms of sustainable fishing.
After almost 20 years of maintaining the MSC certification, it confirms that the lobster population has remained at levels that have allowed the sustainable use of this resource and thus maintain the fishery and livelihoods of the cooperatives in the North Pacific region in the peninsula of Baja California.
Cristian Vallejos, MSC program director for Latin America expressed; “We are very pleased that the Mexican red lobster fishery has obtained its 3rd recertification. It is a huge and very important achievement. It is not easy and we congratulate the fishery for its great management. Keeping their populations and markets constant for 18 years tells us that the standard is of great importance to achieve sustainability and preserve livelihoods.”
The red lobster fishery in Baja California is a success story and a magnificent example of an artisanal fishery certified as sustainable, but above all of how a good management of marine resources can be achieved and maintained with the cooperation and work of all parties involved.