The annual fishing ban on the east coast came into effect on April 15, and will be in force for 61 days, till June 14. Due to the fishing ban currently in effect, fishermen in Tamil Nadu’s Rameswaram have shown a strong interest in traditional shore net fishing. This method is highly popular among the local population in Dhanushkodi, which does not involve the use of machinery. This interest has grown because the usual motorboat fishing activities are temporarily halted. Fishing has long been the primary occupation in the Ramanathapuram district, providing livelihood to many families. With the ban now in place, all motor boats are docked for maintenance, which is a necessary but disruptive process for the fishermen. As a result, they have turned to shore net fishing, an ancient and sustainable practice that has been passed down through generations.
In Rameswaram, deep-sea fish are generally not favoured by the public because they lose their flavour after being preserved with ice for an entire day. This preservation process, though essential for keeping the fish fresh over long distances, diminishes the natural taste and texture of the fish. In contrast, fish caught with shore nets are fresh and lively, which significantly enhances their taste. The freshness of these fish is immediately apparent as they are often seen alive and vibrant when brought to shore.
The shore net fishing technique involves setting out a certain distance in traditional boats early in the morning, casting the nets, and then returning to shore. This method requires substantial manual effort and coordination. Typically, about 40 people are involved in pulling the nets, with 15 to 20 people on each side. If the fish catch is large, the fishermen will pull the nets twice; if it is small, they will pull them once. The process of pulling the nets and bringing the fish to shore usually takes two to three hours. This traditional method, free from any contamination or chemical preservation, allows for the immediate cooking and consumption of the fish, thus preserving their natural flavour and nutritional value.
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