Caught between the devil and the deep murky sea

During the past 8 months, fishing has been hit appallingly by the coronavirus. During the first wave of the epidemic, the issues were low prices, low production and incomes due to curfews, lockdowns, etc., while during the second wave, they were the increased risk of spread of the disease, reduced fish consumption, low demand and falling incomes. These incessant multiple shocks have crippled the fisheries sector, torturing especially the small scale fisheries.  On top of the alarmingly high rate of spread of the virus, curfews and lockdowns, the recently surfaced issues such as congestion in markets, imprudence of diverse actors in abiding by health guidelines, incapacity of Government facilities in handling fish surpluses, myths about fish being a carrier of the COVID-19 virus and the failure of the authorities in exonerating this myth, have all contributed sturdily to this tragedy. 

The first wave of Coronavirus
Since the first case of COVID-19 was reported on March 11, 2020, the Corona pandemic has had varying effects on the small scale fishing community, depending on the seasonality, availability of supporting services (fuel, ice supply and marketing), alternative livelihood opportunities and state regulations. A World Bank study reported a sizeable fall in fish production from 50-65 % by the end of the first week of April 7, compared to the corresponding figure in 2019. The pandemic affected all links in the fish value chain, dismantling almost all of them; fish landings, marketing, distribution, processing, etc. Closure of retail outlets, the limited number of merchants present at landing sites to buy fish, inadequate number of transport vehicles available, lack of effective demand etc. were the demand side issues, while curfews and lockdowns, avoidance of social gatherings and poor Fishing (Low fishing effort), were the supply side issues affecting the SSF  sector dreadfully. Price decline meant initially wastage of fish, and unfortunately fish could not be even sent for dry fish making because small dry fish industries were closed and even the prospect of household drying was grim because of the curfews (travel to drying areas) and lack of buyers as well. 

A World Bank study reported a sizeable fall in fish production from 50-65 % by the end of the first week of April 7, compared to the corresponding figure in 2019

Sri Lanka’s fish exports were hit by a merciless blow, when all international trade links were shattered in April 2020. Tons of fish caught by multiday crafts remained unsold and, offshore and deep sea fisheries and, even the export oriented ornamental fisheries industry, were literally padlocked. All crew workers of these boats became jobless and were confronted with intense livelihood crises. Historically, fishers have been engaged in diverse non-fishing activities to smoothen consumption in a context of inter-temporal fluctuations of fishing incomes. It is quite evident that, COVID-19 has made most of these activities defunct, threatening the wellbeing of the fishing community because the major sources of income (fishing), supplementary sources of income and assistance were not available to them. 

However, by the end of June, the sector had recovered to a substantial extent, in respect of production and prices. Information from Assistant Directors of fisheries from all over the country revealed that by end of June 2020, fish landings were the same as landings reported for 2019 for the same period and that prices have even increased by a significant margin with the reopening of the country. Regrettably, this success story did not last long, because the second wave of the coronavirus hit the country with a ravaging force in September 2020.

Second wave AND the Peliyagoda Cluster
The frighteningly high numbers of COVID-19 cases found in the Peliyagoda cluster prompted immediate closure of the market to contain the spread of the virus. Several major fishing harbours and a number of fish markets and retail stalls in the country were subject to temporary closure. The Peliyagoda Market, has about 154 wholesale fish stalls and 15 retail stalls and about 350,000 kg of fish reach the market daily. Within the market premises, there is very close interaction among the buyers and sellers who number around 3,000 during a particular day. During the morning rush, people generally tend to forget to strictly adhere to guidelines issued by health authorities and squeeze through the crowd to make their deals. Rapid dissemination of the virus could also emerge from improper handling of fish by the sellers and, their habit of sharing, food, tea and cigarettes among themselves. Droplets of saliva from the mouth of persons are likely to land on the fish and on the persons nearby quite easily due to their close proximity. It is said that SARS B142 with its heavy virus load can spread billons of virus particles to others through a solitary sneeze. Thus, a sick person can easily infect others and who in turn may take the infection to other areas when they return with fish or money, and the spread could continue into unmanageable proportions. 
Today the small scale fishers grieve that their fish is being rejected by consumers, although they are not landed in large harbours. The prices have come down tremendously because people stopped eating fish thinking that fish is a carrier of the virus. These fishers form the poor among fishing communities and they have been hit strongly by multiple shocks; first by the COVID-19 and the health risk and, now by the livelihood threat. Fish from small scale fisheries land in small landing sites (thotupola) and they are sold in nearby villages and urban areas. 

There are fish from offshore crafts awaiting landing, catches from vessels at sea which are expected to return soon, and fish from small scale fisheries, which need to be handled through government intervention to exploit all accessible private cold room facilities for storage, sending excess fish to dried fish making or, to the fish meal industry.  Moreover, as the fishers are turning to the dried fish and maldive fish making enterprises, it would be of paramount importance to assist these industries with financial support. Above all, the current situation necessitates immediate action to restore the fish supply chain.

Myth about fish being a carrier
According to the World Health Organisation (WHO) and the European Food Safety Authority (EFSA), it is highly unlikely that people can contact the virus from food or food packaging. Scientists and Medical experts have claimed that the COVID-19 is a respiratory illness and the primary transmission route is through person-to- person contact and from direct contact with respiratory droplets generated when an infected person coughs or sneezes. However, on 1st of November 2020, the Indian Express reported that a group of researchers at the South China Agricultural University found the CoViD-19 virus in salmon fish samples. However, this is a localised study and it is quite unscientific to accept the findings until further research is carried out.

In point of fact, people still have an ambivalent opinion towards the consumption of fish as their fears and doubts have not yet been dispelled. However, the Ministry of Health has reaffirmed that fish and related products are safe for consumption, provided that they are cooked in a hygienic manner. Yet, in a theoretical sense, the coronavirus can thrive on many surfaces, including uncooked fish (especially on the mucus layer on the skin of the fish) for a considerable amount of time. As reported by The Hindu newspaper of India on November 11, 2020, a group of Japanese doctors has found that the coronavirus could remain on human skin for about 9 days. Although not researched yet, it is likely that food items such as vegetables and meats, may also carry the coronavirus on their skin, a fact that has not received much attention. Obviously, droplets of saliva from an infected vendor could easily land on the surface of food when he sneezes or coughs. When information is imperfect, the most prudent thing is to wash your fish (and other food) thoroughly before cooking while refraining from touching your face with the same hands. 

The utensils that are used for storage or for the cooking and preparation of fish need to be washed well after they have been used. It is also wise to wear a mask (and even gloves) when fish is removed from the refrigerator because the virus can survive in extremely cold temperatures. Moreover, it is extremely essential that the fisheries outlets across the country maintain proper handling practices, and to operate under strict health and safety guidelines; such as wearing a face mask at all times, hand washing or sanitizing as necessary, wearing gloves and boots while handing fish, maintaining physical distance, and adopting respiratory etiquette, which should be followed by vendors, suppliers, and consumers. Obviously, fish forms our foremost provider of animal proteins and it should be eaten to keep us in good health, provided that you wash it well and wash yourself.

What is required in the present context would be to adhere to all important guidelines laid down by health authorities; social distancing, wearing protective clothing, thoroughly washing all our fish, meat and vegetables, utensils and, washing our hands and the body regularly, which form our current social responsibility, to keep us and others away from the virus.

Oscar Amarasinghe is a former professor at the University of Rhuna and President of Sri Lanka Forum for Small Scale Fisheries while Kaumi Piyasiri is a member of SLFSS.