... by Chumbe Island Coral Park
Issues surrounding sustainable seafood are not black and white. In fact, it is very difficult to establish conclusively what species we should and shouldn’t be eating, especially considering the importance of small scale fisheries here in Zanzibar. Therefore, Chumbe has implemented a sustainable seafood purchasing policy to ensure we purchase only sustainably sourced marine products from local fishermen, and avoid species that are overfished or have been caught using destructive fishing techniques.
Some general top tips for consumers:
- Eat local and fresh
- Eat lower on the food chain
- Avoid larger, longer lived species
- Ask questions before you buy or eat seafood
- Diversify your choice and try other species that are under less pressure
The following „Green“, „Yellow” and „Red“ lists provide more background information that allow for a clearer understanding of our decision-making.
All names are given in English, Latin (family or species name) and Kiswahili.
What seafood should I try in Zanzibar?
A few local favourites worth seeking out:
- Kingfish — mild, firm-textured, usually grilled; often caught using traditional hand-lining methods.
- Octopus — grilled, stewed or in salads. Most octopus caught in the Western Indian Ocean is reef octopus, a short-lived species (9–18 months).
- Lobster — a Zanzibar delicacy in season. Cigale (slipper) lobster is the more sustainable pick over spiny lobster.
- Prawns and shrimp — widely used in curries and stews.
- Barracuda — flavourful and lean, usually grilled or fried.
Where can I try it?
A few spots known for fresh seafood:
- Kibanda Beach Club
- Oxygen, Paje
- Zanzibar Sunrise at Bandas
- CTFM Zanzibar
- Membe Kayak Club Restaurant
