Kasimedu Fishers Return To Sea With Large Catches As Chennai Fishing Ban Ends

Deep-sea fishing operations have resumed at the Kasimedu fishing harbour in Chennai following the conclusion of the annual 45-day ban. Local fishers returned to the sea as big trawlers lined the jetty, marking the start of a new fishing season that has already brought in major catches, including a shark and a leopard stingray weighing over 100 kilograms each.

The lifting of the ban brought immediate activity back to the harbour, with diesel engines running, cranes swinging, and ice blocks being loaded onto decks. Hundreds of local fishers have resumed their livelihoods after 45 days of enforced silence on the coastline.

Moinuddin, a local fisher who operates a medium-sized trawler, returned to the harbour after spending nine days at sea. He explained that the duration of their trips depends heavily on weather, oil supplies, and ice for storing the catch.

The start of the season proved successful for Moinuddin and his crew. Their nets brought in a shark and a leopard stingray, both weighing over 100 kilograms. Pulling the heavy catch aboard required four to five men, a task Moinuddin described as dangerous due to the risk of the fish shaking the boat or tearing the nets.

The medium-sized trawler used by Moinuddin's crew can stay at sea for up to 10 days. The lower part of the vessel is reserved entirely for storing fish in blue plastic drums stacked floor to ceiling. The top deck serves as the living area for the crew of four to ten men, featuring a two-by-four-foot kitchen space behind the wheelhouse with no dedicated sleeping rooms, toilets, or bathrooms.

While activity has returned to the sea, the economics on shore have shifted. Moinuddin noted that because there are currently many small fish that have not yet grown big, fish market rates have dropped by 15% to 20%.

Despite the price drop, Kasimedu harbour remains busy with ongoing auctions and families waiting to buy fish. Moinuddin noted that the fish sold at the market can be up to 10 days old, preserved in ice to maintain its fresh appearance.