Hong Kong is commonly characterized by its crowded fishing markets, filled to the brim with loud voices haggling prices, and luxurious dishes of steamed crabs or pan-seared scallops. However, in just a few decades it will become next to impossible to find any remnants of this unique fishing and seafood culture that distinguishes Hong Kong. Scientists predict that the commercial fishing industry will collapse by 2048 if current fishing practices don’t change (Knott). Yet with little thought for the future, Hong Kong continues to extract what’s left from its waters to satisfy the need for fresh seafood and luxury dining from its dense population without stopping to think of the devastating ecological and economic consequences their actions could have.
For centuries, Hong Kong has been an island city with bustling ports, a flourishing fishing industry, and a deep reliance on seafood. Ever since the 13th century, when early settlers, including the Tanka people, settled in Hong Kong, fishing has played a huge role in the everyday lives of HK people (Ngai). On an island such as Hong Kong, where only 6.1% of the land is suitable for agriculture, it’s natural for the people to turn to alternative sources of food (Civil Engineering Development Department). Nevertheless, it wasn’t until the 20th century that fishing was remodeled from a means of everyday survival into a pillar of HK’s economy. A rapid influx of modernized fishing equipment and immigrants from mainland China engrained the fish and seafood industry into Hong Kong’s culture and cuisine.
Even as Hong Kong’s population density grew to 7 million, the island’s rate of consumption did not decrease. Hong Kong is currently 2nd in consumption of seafood per capita in all of Asia with an average rate of 66.5 kg of seafood consumed per person in 2017, three times higher than the global average (Sustainable Seafood). National Geographic Explorer and Marine Program Director of NGO Bloom Association, Stan Shea, also states that” 90% of the seafood we eat has to be imported,” as Hong Kong’s oceans are “so overfished they can no longer support the local appetite”, which includes high demands of fresh seafood to accommodate luxury dining experiences (Kay).
At first glance, overfishing may seem like a problem easily contained and limited to the threatened species, however, its impacts are far greater on the balance of the ecological world. Marine organisms such as Pacific Salmon and Reef Sharks, both of which are currently facing harsh conditions and dwindling populations, can be classified as keystone species that hold an entire ecosystem together. The removal of such species can have devastating impacts on the ecological balance of a region and can cause the collapse of an entire food chain. One such incident was when the keystone species, pufferfish, was removed from a Caribbean ecosystem due to overfishing, triggering the number of sea urchins to rise from 50 to 300 per 10 m2 between the years 1970 and 1992 (Mcclanahan and Muthiga). With no predation affecting these primary consumers, sea urchins soon outcompeted many other species, driving the Caribbean marine organism that did not adapt swiftly enough into a state of near extinction. It is in such situations, that the biodiversity of a region and the resilience of the natural world is significantly decreased. Loss of genetic biodiversity in regions further puts the marine environment in imbalance by dramatically weakening the communities' immunity against disease and natural disasters (Roe, et. al). For example, coral reef and kelp forest ecosystems are often heavily relied on to support coastal cities as they weaken the effects of erosion and storms. Nevertheless, this does not deter the fishing industry as they decrease the ecological resistance of such ecosystems by overfishing. Fish are key to keeping algae under control, and the removal of many such organisms from reef ecosystems allows algae to overrun coral, reducing calcification and recruitment (Roberts).
Hong Kong is commonly characterized by its diverse range of marine wildlife, however, for over 6,000 of its species everyday survival is becoming more and more difficult (Kay). Taison Chang, Chairman of the Hong Kong Dolphin Conservation Society says,” the white dolphin population dropped by more than 75% from 2003-2018 (from 188 to 32).” These cetaceans are top predators in the Indo-Pacific and serve as keystone species to balance ecosystems by regulating the number of squids and fish. However, in recent years many of the small fish they rely on have been snatched away by fishing boats, resulting in the currently apparent poor health of the population. Despite this, species such as the Yellow Bahaba are under even more pressure. This fish, which is greatly valued for its swim bladder in Chinese medicine, can fetch up to 1 million dollars for 600 g (Kay). Consequently, many eager fishermen, seeking financial gain, have overfished this species and landed the Yellow Bahaba on a list of high-priority endangered species (Fish Sub-Group).
The fishing industry plays a big role in Hong Kong’s economy and is important to many individuals' livelihoods. In 2021, the number of local fishermen was about 10,510. Together, they caught 112,000 tons of fish which amounts to roughly $2.8 billion (Capture Fisheries). However, as the fish populations of the ocean continue to dwindle, the expected total catch and subsequent revenue will also decrease, negatively impacting the thousands of families that rely on the fishing industry. A further portion of people, amounting to 236,121 individuals in 2020, working in the dining and food industries, will also be impacted by the effects of overfishing (Blazyte). These individuals contribute to a sector of the Hong Kong economy that generated $29.13 billion in the year 2020. Out of that profit, seafood was the category with the highest price per unit, generating 4.73 billion as the total revenue (Statista). Taking seafood out of the equation would result in a 17% decrease in revenue, which would undoubtedly lead to lower wages among chefs, waiters, etc. On a larger scale, overfishing is also detrimental to HK’s economy as a whole. In 2020, Hong Kong’s gross domestic product was $344.88 billion (Trading Economics). Problems occurring in the fishing and dining industries could potentially lower the gross domestic product by a couple of billions of dollars. Although this may seem like an almost insignificant amount, it can cause a ripple effect starting with companies laying off employees. With more people struggling to find jobs, Hong Kong’s consumer power will weaken, decreasing demand and possibly leading to recession (Investopedia).
Hong Kong’s government has imposed various laws on the fishing industry in the last century, attempting to preserve the wildlife of the surrounding oceans. To do so, the HK government tightly monitors all fishing vessels used for commercial fishing. Furthermore, the usage of explosives, toxins, and trawling nets is strictly prohibited according to Cap. 171 and a 2012 Trawl Ban (Hong Kong e-Legislation). Outside of such laws and restrictions, the HK government has also set marine protected areas and reservoirs to preserve endangered species from the fishing industry. Nevertheless, only 7 marine protected areas have been set up so far, with only 5% of Hong Kong’s waters being designated to become such protected areas (Marine Protected Areas). Reservoirs, on the other hand, have been opened up to allow recreational fishing as of April 12th, 2022. Anglers are allowed no other appliances outside of a rod and line and are only permitted to catch,” Black Bass under 360 mm, Snakehead under 300 m, and all other fish species under 180 mm” (Youth Gov HK).
Although overfishing is a difficult problem to tackle, more can be done both by the Hong Kong government and the citizens of Hong Kong to help protect the oceans. To start with, Hong Kong could impose limits and set a quota for the amount of fish each boat is allowed to catch, to ensure that the total catch is below the maximum sustainable yield. Another guideline could be imposed, stating that only fish above a certain size can be caught, giving populations more opportunities to reproduce and repopulate. On a more personal level, individuals could attempt to cut down on the consumption of endangered species which are marked “red avoid” by the WWF (Seafood Guide). However, this could prove to be difficult as many fishermen do not clearly understand the exact species of their catch, putting a lot of pressure on consumers to take responsibility. In order to do so, education on the topics of endangered species and overfishing becomes essential. It also lays the basis for spreading awareness and advocating for change.
Overfishing is undoubtedly an issue worthy of attention. If humans continue to sit idly by, the world known to us today will cease to exist. Seafood would become a rare delicacy that can only be afforded on special occasions. Fish will soon disappear from the oceans as reefs die out and coastal areas are swallowed by ocean erosion. Soon afterward, the economy would suffer similar consequences as the marine world, facing major losses from the lack of natural resources found only in the ocean. Only when it is too late will the devastating effects of overfishing become apparent, which is why governments and individuals alike should seize the moment before the oceans reach the point of no return.
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