Brown mussel harvesting supports coastal livelihoods in Thiruvananthapuram

Fisherfolk and divers harvest brown mussels along the rocky coast of Thiruvananthapuram in Kerala, India, to supply local markets and restaurants.

Divers enter the water between 6am and 10am to pry shellfish from rocks using broad metal knives. The harvesting season peaks between September and February, with the work depending on calm sea conditions. Workers face physical risks, including cuts from the rocks and shells, but the trade provides a steady income for the coastal community.

In the Vizhinjam fishing harbour, more than 280 people participate in the harvesting and trading of these shellfish. The demand for mussels has grown recently due to social media trends and a rising popularity of the ingredient in local cuisine. While mussels are a traditional household delicacy in the region, increased demand has pushed up market prices.

Vendors and restaurants in the area now offer various preparations, such as fried or roasted mussels, to meet the needs of a wider consumer base. To address the growing demand and ensure long-term sustainability, the ICAR-Central Marine Fisheries Research Institute is developing open-sea mussel longline farming. This method allows mussels to feed on phytoplankton with minimal supervision.

Additionally, the Diving Workers Welfare Society implements rules to limit the number of baskets a diver can collect per day and discourages the harvesting of young mussels to improve future yields.