Wildlife

Welfare of Commercial Fishing Crew Fish Handling

The welfare of fish caught in commercial fisheries depends heavily on handling practices; welfare-conscious handling reduces suffering and can improve product quality.

Key Facts

Harvested fish are often left to asphyxiate on deck for extended periods
Brain-spiking (ikejime) immediately kills fish and is standard in premium markets
Crushing in nets before hauling causes injury and stress in many fishing operations
Fish welfare standards in wild-catch fisheries are largely absent from regulations
Some certification schemes are beginning to include fish handling welfare criteria

Welfare Considerations

Commercial fishery fish welfare is largely unregulated and very poorly implemented. Fish asphyxiation on deck is a prolonged and distressing death for animals with pain responses. Simple interventions like percussion stunning or ikejime could be applied to the highest-value species at minimal cost.

What You Can Do

Choose seafood from fisheries with documented humane handling practices
Advocate for fish welfare criteria in sustainable seafood certification schemes
Support research into cost-effective humane slaughter methods for wild-caught fish
Ask fishmongers and restaurants about fish handling practices at source