Pole-and-line fishing is the traditional Maldivian way of catching skipjack and yellowfin tuna. A boat finds a school, the crew throws live baitfish over the side, and the fish are lifted aboard on poles. It is labour-intensive, low in bycatch and closely tied to the health of the reef.
01
How the method works
A pole-and-line boat starts by catching bait. Small baitfish are taken from the reef, often with a net, and kept alive in a well on deck. The boat then heads offshore to look for tuna, usually with the help of birds or surface activity. When a school is found, the crew releases live bait to hold the fish alongside the hull.
The crew then fish with poles: a short rod with a line and a barbless hook, often with no bait on the hook at all. The tuna strikes at the baitfish in the water and is swung aboard in one movement. Each fish is handled separately, which is why the method is called one fish at a time.
The catch is chilled quickly on board. Skipjack is the main species, with yellowfin taken as well. The work is fast and physical, and a good school can keep a crew busy for hours.
- Bait first. Live baitfish are caught on the reef and kept alive on deck.
- Find the school. Birds and surface activity show where the tuna are.
- Poles out. Fish are lifted aboard one at a time on barbless hooks.
- Chill fast. The catch is cooled on board to keep it fresh.
02
Low bycatch, low impact
Because the gear is selective, pole-and-line fishing catches very little besides the target tuna. There are no long lines to hook turtles or sharks, and no nets to trap dolphins. The bait is live and the hooks are small, so the catch is mostly the species the crew are looking for.
This matters for the reef. A method that takes only what it needs puts less pressure on the wider ecosystem than one that removes everything in its path. The Maldives skipjack pole-and-line fishery has been certified by the Marine Stewardship Council, a recognition of its low impact; the date of certification and the current status are worth checking with the official source.
The fishery is not without its challenges. Baitfish supply can vary, fuel costs are high, and the market for certified tuna is competitive. But the method itself remains one of the least damaging ways to catch a large predatory fish.
03
A pillar of the economy
Tuna fishing is one of the two mainstays of the Maldivian economy, alongside tourism. It provides work on the islands, supports processing and export, and keeps communities alive where other employment is scarce. The catch is sold fresh, chilled or canned, and a share goes to the local market.
The fishery is also part of island identity. Boats are built and repaired on the islands, crews are drawn from the same communities, and the rhythm of the fishing week shapes life on shore. The dhoni, the traditional boat, is still used for bait fishing and inter-island work.
For a visitor, the fishery is a reminder that the Maldives is not only a holiday destination. It is a working country with a long history of fishing, and the tuna on the plate has a story behind it.
04
Baitfish and the reef
The link between baitfish and healthy reefs is direct. Baitfish live on and around the reef, and they need coral, seagrass and clean water to thrive. If the reef is damaged, the bait supply falls, and the fishery suffers. The health of the reef and the health of the fishery are the same problem.
This is why reef protection matters to fishermen as well as to divers. Touching or standing on coral, collecting coral or shells, and feeding fish all harm the reef. Taking coral or shells out of the country is not allowed. The rules protect the baitfish as much as the coral.
Visitors can help by following reef-safe habits: keep a distance from the reef, do not anchor on coral, and choose operators that follow the rules. The reward is a reef that keeps producing, for fish and for people.
05
Where to see the fishery
Pole-and-line boats work from many islands, and you may see them in the harbour or out on the water. Some guesthouses on local islands can arrange a visit to a fishing boat or a trip to watch the catch come in. Ask at your guesthouse for what is possible and respectful.
The best places to see the fishery are the local islands, where the harbour is a working place rather than a stage. On local islands, dress modestly in the village, and remember that Friday midday prayers close many businesses. During Ramadan, eating and drinking in public in daylight is avoided.
If you want to understand the method, a visit to a fishing island is more informative than a resort excursion. The boats, the bait wells and the crews are all part of the same system, and the work is visible.
06
Tuna on the plate
Maldivian tuna is eaten fresh, dried, smoked and canned. Mas huni, the breakfast dish of shredded smoked tuna with coconut and onion, is a good example of how the catch is used. The fish is also grilled, curried and served in soups.
For a visitor, trying the local tuna is a way to connect with the fishery. On local islands, the guesthouse kitchen is often the best place to eat it. On resort islands, the tuna may come from the same boats, though the setting is different.
The taste of the fish depends on how it is handled. Pole-and-line tuna is chilled quickly, which helps the quality. The method is not just about sustainability; it is also about a good product.
FAQ
Questions people ask
What is pole-and-line tuna fishing in the Maldives?+
It is a traditional method where a crew catches live baitfish on the reef, finds a tuna school, and lifts the fish aboard one at a time using a pole, line and barbless hook. Skipjack is the main catch, with some yellowfin. The method is labour-intensive and selective.
Why is pole-and-line fishing better for the reef?+
Because it catches very little besides the target tuna. There are no long lines or nets that trap other species, so bycatch is low. The baitfish come from the reef, which means the fishery depends on a healthy reef, giving fishermen a reason to protect it.
Is Maldivian pole-and-line tuna certified as sustainable?+
The Maldives skipjack pole-and-line fishery has been certified by the Marine Stewardship Council. Certification status and dates can change, so check with the official source or the supplier if you need current details. The low bycatch of the method is the main reason it qualifies.
Where can I see pole-and-line fishing in the Maldives?+
On local islands with a fishing harbour, you may see boats and crews at work. Some guesthouses can arrange a visit or a trip to watch the catch. Ask locally for what is possible and respectful, and remember that the harbour is a working place.
What fish are caught by pole and line in the Maldives?+
Skipjack tuna is the main species, with yellowfin tuna also taken. The baitfish are small reef species caught for bait. The catch is chilled on board and sold fresh, chilled or canned, and some goes to the local market. The method is selective and takes very little bycatch.
How does baitfish connect to coral reef health?+
Baitfish live on and around the reef and need coral, seagrass and clean water. If the reef is damaged, the bait supply falls and the fishery suffers. That is why reef protection rules, such as not touching coral or collecting shells, matter to fishermen as well as divers.
Can visitors go on a pole-and-line fishing trip?+
Some guesthouses on local islands can arrange a trip to watch or join a fishing boat, but this depends on the island and the season. Ask at your guesthouse. Rules and permits can change, so check with the guesthouse or the relevant official source before you plan.
What is the role of tuna fishing in the Maldivian economy?+
Tuna fishing is one of the two mainstays of the economy, alongside tourism. It provides work on the islands, supports processing and export, and keeps communities alive. The fishery is also part of island identity, with boats and crews drawn from the same communities.
How is pole-and-line tuna used in Maldivian food?+
It is eaten fresh, dried, smoked and canned. Mas huni, a breakfast dish of shredded smoked tuna with coconut and onion, is a common use. Grilled and curried tuna are also common. On local islands, guesthouse kitchens often serve it.
