Conch-fiscated

As we neared Half Moon Caye someone noticed a small doary within the protected area. When our boat approached, a young kid surfaced wearing snorkel gear and flippers. He had been diving for conch within the boundaries of the Natural Monument, which includes an extensive area of the surrounding atoll, fringing reef and lagoon, in addition to the island (about 9,700 acres). A sack of conch meat and their shells were confiscated by one of the BAS wardens. I couldn't understand their conversation in Spanish. Next, we motored over to the mainboat named Bob Marley. There was another cexchange in Spanish with that fisherman before we continued to Half Moon Caye. While the BAS wardens are responsible for patrolling the area, the Fisheries Department will follow-up with legal actions. I'm not sure how widespread poaching is in Belize. My impression, based on conversations with various Belizeans, is that fishermen are willing to accept the risk because effective patrolling is difficult for managers and the fines are not harsh enough. Further proof, this was not Bob Marley and the sailors' first appearance at Half Moon.

Traditional fishermen travel by sailboat to their destination. Then the fleet of doaries stacked in the mainboat are then taken out by the fishermen. Fishing is the 4th largest industry in Belize and conch is one of the most important products. The Queen Conch (Strombus gigas) is a large marine snail with a spiral-shaped shell and a beautiful pink lining. The meat is exported for commercial purposes (most to the U.S.) and the shells are crafted into art and jewelry. While overfishing is a concern, marine protected areas and management have sustained Belize's Queen Conch population so far. Through adaptive management, conch regulations have changed to include an off-season (which coincides with neighboring countries) and the Fisheries Department and management agencies can look at conch data to determine acceptable catch regulations.

Conch ceviche is a popular appetizer served with tortilla chips. Conch was out of season when I picked up the recipe, I had shrimp instead. Ceviche has many variations, but is basically a simple blending of fresh seafood and citrus juice, with the addition of vegetables and spices.

Ceviche

1 pound medium-small shrimp

2 Tbsp salt

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 sm-med. finely chopped red onion

1 lg. chopped tomato

1 cup chopped cilantro

1 cucumber, peeled diced into 1/2-inch pieces

1 habenero pepper minced (optional)

1. Shell and devain shrimp (fresh seafood is a must).
2. In a large pot, bring to a boil 4 quarts of water, salted
   with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
3. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour. Basically what's happening is the shrimp is "cooking" in the acidity.
4. Strain and repeat washing, whis time adding in onions.
5. Mix chopped vegetables in right before serving, salt and
   pepper to taste.

(P.S. -You can find more pictures of the recent trip to Half Moon Caye on my Flickr album)