Rampant Lobster Poaching Threatens Riviera Maya’s Marine Ecosystem

Illegal lobster fishing is putting one of the Riviera Maya’s most prized marine species at serious risk. Across the region—from Cozumel to Playa del Carmen, Tulum, and beyond—poaching is undermining the efforts of local fishing cooperatives to protect lobster populations and fish responsibly.

In Cozumel, José Ángel Canto Noh, president of the Cozumel Fishing Cooperative, says the situation has reached a tipping point. “We’re doing our part—catching only mature lobsters that are at least 13.5 centimeters long, giving them time to reproduce,” he explained. “But poachers are catching lobsters far below that size. They’re not giving the species a chance to grow.”

Restaurants Fueling the Problem

Only a handful of restaurants on Cozumel buy lobsters directly from the cooperative. Most, according to Noh, source them from independent fishers or wholesalers—many of whom are operating illegally.

“These poachers can sell 10 or 15 undersized lobsters per kilo, compared to 6 or 7 legal ones,” Noh said. “It’s unfair competition. And what’s worse, some restaurants knowingly buy and serve these illegally caught lobsters.”

Without enforcement or penalties, this market for undersized lobsters continues unchecked—and it’s not just a Cozumel issue. Similar complaints have been reported in Puerto Morelos, Mahahual, and other fishing communities along the Riviera Maya.

What Is the Lobster Veda?

Mexico has a lobster veda, or closed season, which runs every year from March 1 to June 30. During this time, all lobster fishing is prohibited, allowing the species to reproduce undisturbed. The veda is essential for protecting the Caribbean spiny lobster population and ensuring long-term sustainability for both the species and the livelihoods that depend on it.

Violating the veda by catching or selling lobsters during this period—or harvesting them before they reach reproductive size—threatens to collapse local stocks. Without mature lobsters to breed, populations can decline dramatically in just a few seasons.

A Call for Accountability

Noh says that if poaching continues at its current pace, lobster reproduction could collapse within two years. The ecological fallout would affect not just marine life but also local economies, including tourism and fishing families.

“As organized fishermen, we’re committed to sustainable practices,” he said. “But our efforts mean nothing if authorities fail to enforce the law, and if restaurants and consumers keep supporting illegal fishing.”

What Can Be Done?

Residents and visitors can help by:

• Refusing to order lobster at restaurants outside of the legal season (March 1–June 30).

• Asking where the lobster comes from—and whether it was sourced legally.

• Reporting illegal fishing activity to local authorities or environmental agencies.

• Supporting restaurants that commit to sustainable seafood practices.

The Caribbean lobster is more than just a delicacy—it’s a keystone species in the regional ecosystem and a vital part of coastal livelihoods. If consumers and businesses don’t change their behavior soon, it could become a rare sight on the menu.