Kusamba's Traditional Fish Processing Threatened by Declining Catches

Kusamba Village in Klungkung Regency, Bali, is renowned not only for its traditional salt but also for its processed fish products. The village's fish processing utilizes traditional methods that create a unique flavor distinct from other regions. However, in recent years, the fish catches of Kusamba's fishermen have been declining year by year, placing this traditional industry on the brink of extinction. Nengah Tedun, a 75-year-old fisherman, states that he has not been able to go out to sea for four months. August is typically the peak fishing season, but he lamented at a meeting of the Kusamba Village Fishermen's Group, "In the past, I was very happy every August because fish were abundant. Now it's impossible. I don't know why." Tedun began his career as a fisherman in 1965, inheriting this tradition across generations. They primarily use traditional fishing methods, including gillnets and handlines. Before the advent of outboard motors in the 1980s, they used sails for their voyages. According to Tedun, particularly the "tongkol" (a type of tuna) grows rapidly. In the past, it was common for fishermen to catch 500-1000 fish in a single trip, so much so that he recalls, "The boats couldn't hold them all." This abundance of catches fostered a home-based fish processing industry in Kusamba. Consequently, Kusamba Village in Dawan District, Klungkung Regency, became widely known for these processed fish products. However, fishermen are now facing declining catches year after year. While fishermen like Tedun cannot pinpoint the exact cause, the decrease in fish yields directly impacts the traditional fish processing industry, which forms the backbone of the village's economy and culture.