Dawn
·1 min read
Lobster (Crawfish) Season begins August 1st and ends March 31st.
Rules and regulations for the catching of lobster in The Bahamas
6 per person (you may never have more than this limit on your boat regardless of how many days you are in The Bahamas.)
A minimum catch size must be 5 1/2" in tail length to be legal.
No scuba gear can be used while spearing lobster.
You may only use a Hawaiian Sling to spear with (see photo above)
The possession of egg-bearing female crawfish is prohibited, as is stripping the eggs from an egg-bearing female.
Any lobster harvested in The Bahamas during their open season cannot be transported by private vessel into state waters during Florida's closed season. Lobsters brought back to Florida must be in whole condition (not tailed). When transporting by air to any U.S. destination you should contact the U.S. Fish Wildlife Services for regulations regarding transport of lobster, fish or conch.
Always be aware that rules and regulations are subject to change at any time. Be sure to check for any changes with The Bahamas Department of Marine resources at:
https://www.bahamas.gov.bs or email them at fisheries@bahamas.gov.bs
Book your accommodations on Houfy. FREE for travelers and FREE for owners!
Add Your Place to Houfy
Report this postOther posts by Dawn
Plus 39 Italian Restaurant & Lounge
The Hotel Peace & Plenty has a long history dating back to the 1700’s. It changed hands in 2017, and the new owners wanted to preserve the rich heritage of the building.
Dawn
·1 min read
The Salt Beacon
There is lots of speculation about it's origin, but its purpose is clear. It acted as a marker for sailing ships to navigate to a point where they could harvest salt, an essential commodity to the crew’s survival for long voyages. For thousands of years, prior to refrigeration, salt was the only element that would allow food (fish, meats) to be stored for long periods without spoiling. Hence it was essential to any voyage of substantial duration.
Dawn
·1 min read
Listings
Loading Views...
