Fish Industry in Sri Lanka - Part II

Bojoon.com teams up with Browns Beach Hotel, Negombo to explore the future of our fish industry.

The fish in Sri Lanka, like almost every other natural product of the land, are some of the best in the world, notes the executive chef of Brown Beach Hotel, Negombo, Jagath Senevirathne. The best example is our shellfish. In Singapore alone, a dish made from Sri Lankan crab fetches over Sin $ 100. Even before terrorism, the Sri Lankan Navy had its work cut out for them by the Indian fishermen, he continues.

Though in the last couple of decades places like Kinniya, Vaakarai, Kokilawa and Pothuwil have been highlighted for its unrest, they should be really noted for its aquatic produce says Seneviratne.

Some of the best shellfish such as prawns, lobster and crab came from these northern and eastern shores that it was a constant chore for the Sri Lankan Navy to protect these fisheries from illegal fishermen.

From the Japanese market there is a heavy demand for the matured tuna, known as ‘kenda’ among the fishermen, for the famous Japanese dish, sashimi. Again the eastern waters, especially Trincomalee brings forth the best of ‘kenda’.

During the western monsoons, fishing in the west coast is made difficult and dangerous, and many fishermen from the west make their way to the east in search of this lucrative ‘kenda’. There are no ‘territorial issues’ for the man power in Trinco is inadequate to meet the demand and thus the support from the west is welcomed.

Deep sea fishing throughout the coast where trawlers fish for nearly a fortnight also brings a catch of lucrative hauls. One of the best catches is the variety of shark, whose fins fetches a fine price and there is a consistent demand from even the local hotels and restaurants.

However, the problem with the Sri Lankan fish is that most of the top quality fish are exported and only the third and lower grades are available in the local markets. Even the hotels and restaurants do not get the top qualities and even the high-end five star hotels find it challenging to match the export market prices.

As a direct result, while a restaurant in Singapore serves the best of Sri Lankan crabs that are almost the size of the dinner plate, a restaurant in Sri Lanka can only serve a crab no bigger than the palm.

While this demand in the export market has served the fish industry well, it has affected the tourism industry, exclaims Seneviratne. Singapore, for instance, using the produce of Sri Lanka, has become noted for its wonderful crab dishes.

Tourists visit Singapore anticipating the experience of this renowned gastronomy. Thus, while Singapore tourism has been furthered by culinary revolving around this unique shellfish, its producer - Sri Lanka - has only a shadow of its quality to offer its tourist.