The intense heat along the Karnataka coast has severely impacted the fishing industry, with nearly 80% of fishing boats remaining idle on the shore. The soaring temperatures have disrupted fishing operations, forcing coastal areas like Mangaluru to depend on fish imports from other states.
Typically, fishing operations resume in August after the monsoon break, slowing down during December and January. The second phase of the fishing season, which runs through February and March, is critical for the industry. However, this year, fishermen are struggling due to unusually high temperatures, with only about 20% of boats venturing into the sea. Fish are harder to catch, and supply shortages have led to significant losses for boat owners.
Earlier in the season, fishermen enjoyed a bumper catch of mackerels, which led to lower prices. Now, the situation has reversed, with fish stocks dwindling and boat owners facing losses. The ideal sea temperature for fishing is between 27°C and 32°C, but temperatures have soared above 35°C, pushing fish into deeper waters and making them more difficult to catch.
The heatwave has also affected deep-sea trawlers, with ice blocks now melting within eight days instead of the usual 12, forcing early returns to port. Mangaluru’s fishing harbor, once buzzing with activity until noon, now runs out of stock by 9 a.m. The scarcity has triggered a surge in demand, and fish that do arrive sell out within minutes.
To cope with the shortage, fish is being imported from various coastal regions including Gangolli, Karwar, Ankola, and even from places like Odisha, Mumbai, Goa, Ratnagiri, and Kerala. Presently, around 50 truckloads, each carrying 10 tons, are being delivered to Mangaluru.
A year ago, mackerel catches reached 40-50 tons, but this time, only around 50 boxes are available. Fishermen are concerned about financial losses unless fish stocks improve. Experts say fishing patterns are volatile, influenced by environmental conditions, including extreme heat, breeding cycles, and the availability of food sources.
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