Thailand Nets 1.3 Million Kilograms of Invasive Fish

This photograph taken on July 15, 2024 shows a man catching blackchin tilapia fish in a canal in Bangkok. (AFP)
This photograph taken on July 15, 2024 shows a man catching blackchin tilapia fish in a canal in Bangkok. (AFP)
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Thailand Nets 1.3 Million Kilograms of Invasive Fish

This photograph taken on July 15, 2024 shows a man catching blackchin tilapia fish in a canal in Bangkok. (AFP)
This photograph taken on July 15, 2024 shows a man catching blackchin tilapia fish in a canal in Bangkok. (AFP)

Thailand has netted more than 1.3 million kilograms of highly destructive blackchin tilapia fish, the government said Tuesday, as it battles to stamp out the invasive species.

Shoals of blackchin tilapia, which can produce up to 500 young at a time, have been found in 19 Thai provinces, damaging ecosystems in rivers, swamps and canals by preying on small fish, shrimp and snail larvae.

As well as the ecological impact, the government is worried about the effect on the kingdom's crucial fish-farming industry.

Fishing authorities caught 1,332,000 kilograms of blackchin tilapia between February and August 28, according to Nattacha Boonchaiinsawat, the vice-president of a parliamentary committee set up to tackle the spread of the fish.

"We talked to local residents and found out that the spread of tilapia has got worse -- they found them in small canals, which was not the case before," he told AFP.

The outbreak of tilapia will cost the Thai economy at least 10 billion baht ($293 million), Nattacha said.

The fish, native to West Africa, were first discovered in Thailand's rivers in 2010 before spreading rapidly in 2018, and are now also found in the US state of Florida and in the Philippines.

In July, the Thai government declared the eradication of the species a national priority and began encouraging people to consume the fish.

Promotional activities in central Phetchaburi province advertised tilapia-based fish sauces and sausages.

Restaurants have also increasingly used the fish in cuisine, fried with garlic or sun-dried.

It remains unclear how the fish arrived in Thailand, but local media reports have said they could have been imported by a company from Ghana in 2010.

A parliamentary investigation is under way to determine the cause of the infestation, Nattacha said.

The Thai government has encouraged locals to catch the fish, offering to pay people 15 baht ($0.42) per kilogram.

It has also designated 75 vending areas around the country where the fish can be sold.

Authorities have released predator species to hunt down the tilapia and are also developing genetically modified blackchin tilapia to produce sterile offspring.

A UN science panel warned last year that the tilapia are spreading faster than ever, wrecking crops, distributing disease and upending ecosystems.

More than 37,000 alien species have taken hold far from their places of origin, costing upwards of $400 billion a year in damages and lost income, the UN panel said.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.