Keeping Hawaii Seafood
Hawaii Fisheries are sustainable.
The people of Hawaii work together
with unity of purpose to preserve
fishing and protect fishery resources.
The fishing sector collaborates with
scientists and managers to reduce
impacts and risk to protected species
and to prevent fish populations from
becoming overfished. Our fish are
hook and line-caught, no gill nets,
trawl nets or seine nets are used.
We constantly strive to anticipate and
exceed expectations for sustainable
fishery management and to pioneer
mitigations that reduce environmental
impacts. We trace our seafood products
directly to registered vessels that
are accountable to government
regulations and intensive monitoring
by fishery observers.
The Hawaii longline fishery
for tuna and swordfish produces
This fishery is sustainable because it
meets the national and international
requirements for 1) science-based,
precautionary fishery management,
2) performance in managing fish
populations for sustainability, and
3) controlling fishery impacts on
The Hawaii fishery management
system is exemplary.
This fishery operates under a model
fishery management system. With every
aspect of the fishery strictly regulated,
closely monitored and tightly enforced,
it is a model for sustainable pelagic
fisheries worldwide. This management
system is based on sound science
and a transparent and inclusive fishery
management process committed
Key Elements of the
Hawaii Longline Fisheries
• High compliance (94%) with the
United Nations FAO Code of Conduct
for Responsible Fisheries.
• Conformance with national, regional
and international laws and rules.
• Management system can adapt
to new information and/or changes
in fish population status or environ-
mental conditions through timely
• Strong science and research base.
• Effective monitoring, data availability
and enforcement, including compre-
hensive observer program.
• Adherence to advice of the Scientific
and Statistical Committee comprised
of uniquely qualified scientists.
• Precautionary approach to address
Photo: John Kaneko