Cuttlefish, Pharaoh
Sepia pharaonis
Method of production — Caught at sea
Capture method — Trap
Capture area — Western Indian Ocean (FAO 51)
Stock area — All Areas
Stock detail —
Sustainability rating
info
Sustainability overview
Sepia pharaonis is deemed to be Data Deficient as although it has a very wide geographic distribution it consists of a species complex. It is fished throughout its range but intensively in some regions such as off Yemen, Hong Kong and Thailand. Where available look for cuttlefish taken in fisheries where measures have been adopted to protect cuttlefish eggs. These measures include leaving egg encrusted cuttlefish traps in sheltered areas of the sea to allow the eggs to hatch and providing a removable surface on the outside of the traps on which cuttlefish can lay their eggs.
Biology
Cuttlefish (family Sepiidae) belong to a specialised group of molluscs, known as cephalopods, which also includes octopus and squid. This large, bottom-dwelling species occurs in fairly shallow depths over a wide geographic range, from Yemen to Thailand. This species rises up into the lower water column at night to feed on crustaceans and small fish. Growth rates are higher in females. In the Gulf of Thailand and Andaman Seas abundances are highest between 10 and 40 m, whereas off Hong Kong large numbers congregate between 40 and 80 m during the mating season (November to February). Off Hong Kong spawning occurs seasonally between April and May and is seasonal with two peaks in January to February and July to September in the Gulf of Thailand. This species has been grown successfully in culture and techniques are being developed to culture the animals commercially.
Stock information
Stock Area
All Areas
Stock information
Cuttlefish are generally thought to be fast-growing and abundant and relatively robust to fishing pressure. Sepia pharaonis is deemed to be Data Deficient as although it has a very wide geographic distribution it consists of a species complex. It is fished throughout its range but intensively in some regions such as off Yemen, Hong Kong and Thailand. This species supports industrial or artisanal fisheries throughout its range. Mostly fished and abundant in Gulf and the Andaman Sea. In order to assess the impact of these fisheries it is paramount that the boundaries between the species within this species complex are known. Until taxonomic clarity is provided this species cannot be accurately assessed. In Yemen where this is a commercially important species, stocks have been estimated and an annual fishing quota has been recommended (Reid et al. 2005). Further research is recommended regarding the population trends, distribution, life history traits and threats impacting this species.
Capture Information
A large, commercially important species that is caught using traps baited with eggs. Common sizes in landings range from 15 to 20 cm. Taking cuttlefish in traps is generally a more selective fishing method and less damaging than trawl fishing. However, cuttlefish are caught in traps when they come into inshore waters to lay their eggs and when eggs are laid on the traps they are destroyed during harvest. The traps used in the fishery provide an ideal surface upon which eggs are laid, but unfortunately the eggs are destroyed when the traps are cleaned at the end of the fishing season. This could have negative consequences for cuttlefish reproduction. Similarly, eggs laid on ropes attached to shellfish pots may be removed from the sea before hatching, when the pots are hauled.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Abalone
Clam, Manila (Farmed)
Crab, brown or edible
Limpet, Slipper
Lobster, European
Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Mussel, mussels (Farmed)
Oyster, Native, oysters (Caught at sea)
Oyster, Native, oysters (Farmed)
Oyster, Pacific, oysters (Caught at sea)
Oyster, Pacific, oysters (Farmed)
Prawn, King (whiteleg), prawns
Prawn, Northern prawns, Northern shrimp
Prawn, Tiger prawns (Farmed)
Scallop, King, scallops
Scallop, Queen, scallops
Squid, Japanese flying
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
| Score |
Descriptor |
| 0 |
Stock under fished and harvested within sustainable limits |
| 0.25 |
Stock fully fished and harvested within sustainable limits |
| 0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
| 0.75 |
Stock and fishing level or stock at increased risk |
| 1 |
Stock outside biological and/or safe fishing limits |
Management
| Score |
Descriptor |
| 0 |
Well-managed |
| 0.25 |
Management requires some improvement |
| 0.5 |
Partly effective management |
| 0.75 |
Poorly managed and requires considerable improvement |
| 1 |
No relevant or effective management measures in place |
Capture method and ecological effects
| Score |
Impact |
| 0 |
Very low impact |
| 0.25 |
Low impact |
| 0.5 |
Some or moderate impact |
| 0.75 |
High impact |
| 1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
