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Minister Floats Appeal For Respect To Fisherfolk

  • Written by  Rawle Paterson
Pastor Lyons ( Orange Jersey) with Minister,  fisheries  officers and other members of the public Pastor Lyons ( Orange Jersey) with Minister, fisheries officers and other members of the public

Minister for Carriacou and Petite Martinique Affairs Hon. Elvin Nimrod continues to lament the need for residents to bestow the utmost respect upon members of the fishing community, which they truly and meritoriously deserve.

In declaring last Monday’s Fisherman’s Birthday celebrations officially opened at the Windward fish centre, the minister said the profession has been making a substantial contribution to the nation’s economy. The minister pointed out that those in this industry would normally face adverse weather conditions just to ensure that there is the important sea food on the table of several homes, hotels and restaurants.  

“Sometimes we look down on our fisher folk as if they are not important” said the minister.

Endorsing what he said he recently read on a T-shirt “Could you imagine a world without fish”, Nimrod, who is also the country’s deputy Prime Minister, recalled his government’s participation when he was the Minister of Foreign Affairs, which moved swiftly to save the long standing fish trade with Martinique.

“If all the fisher folk were to withdraw their participation then we will feel the effects not only nutritionally but economically as well” added the minister.  

Both senator Norland Cox and head of the fisheries division, Junior McDonald further championed the importance of the fishing sector to the sister isles and nation in general.  The senator further noted the significant role currently being played by a high percentage of long-liners involved in the tuna trade from Petite Martinique, who are currently based on the mainland.

The blessing of the boats was done by Pastor Bernard Lyons of the Seventh Day Adventist Church.  Following the formal part of the proceedings, several men and women, mainly in the fishing industry, lit the fire that began the preparation and distribution of the island’s local cuisine, which also included various servings from a variety of sea products.  One of the highlights of the dishes was the coconut-bake, which was prepared by John McDonald.  It was served with fish and shark-farine.   

 

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