Lobster Season in Yucatán Begins: Thousands of Fishermen to Harvest One of Mexico’s Most Valuable Seafood Exports
The 2025 lobster season in Yucatán has begun, marking the start of an eight-month harvest period that will employ approximately 2,000 local fishermen and generate hundreds of millions of pesos for the state’s economy.
Carlos Berlín Montero, head of the State Representation of the Ministry of Agriculture and Rural Development (Sader), announced Wednesday that the Caribbean spiny lobster season runs from July 1, 2025, through February 28, 2026. Restrictions for the rest of the year are a conservation measure designed to protect the species during its reproductive period.
“This is one of the most profitable species in Yucatán’s fishing sector,” Berlín Montero explained, highlighting the economic importance of the fishery to coastal communities including Celestún, Dzilam de Bravo, Progreso, and El Cuyo.
Lobster Season in Yucatán Beyond the Boats
While 2,000 fishermen work directly in lobster harvesting, data from the National Aquaculture and Fisheries Commission (Conapesca) indicates the social impact extends to approximately 3,500 workers when including those indirectly related to the industry — from processing and transport to equipment suppliers and support services.
The economic stakes are substantial. Conapesca estimates that sales during lobster season in Yucatán generate between 160 and 300 million pesos annually, making it the third-largest contributor to Mexico’s national fish exports. Much of the harvest supplies tourist destinations like Cancún, Isla Mujeres, and the Riviera Maya, while the majority is exported to international markets including the United States, European Union countries (France, Italy, Belgium, and England), Hong Kong, Vietnam, China, and Japan.
Sustainable Harvest Goals
During the previous season (July 2023 to February 2024), fishermen caught just over 600 tons of Caribbean spiny lobster. For the past five years, the catch target has been set at 700 tons, with potential to reach 800 tons under optimal conditions.
The Caribbean spiny lobster (Panulirus argus) is a distinctive crustacean characterized by its segmented body, hard exoskeleton, and ten legs. Unlike other lobster species, it lacks large claws and relies on its spines as its primary defense mechanism.
To ensure the species’ long-term viability, National Fisheries Charter regulations prohibit the capture of lobsters smaller than 13.5 centimeters in carapace length, ensuring they reach sexual maturity before harvesting.
A Tradition Spanning Millennia
Lobster consumption in this region has ancient roots. Research from the National Autonomous University of Mexico (UNAM) reveals that the Maya regularly consumed lobster and other seafood, with shell remains found at coastal archaeological sites indicating it was a staple of their diet.
Today’s diners continue to prize the lobster’s delicious white meat, which serves as an excellent source of protein while remaining low in fat and calories. The seafood also provides essential minerals including calcium, potassium, magnesium, and sodium, along with vitamin B12.
As Yucatán’s fishing communities begin another season of this centuries-old tradition, the balance between economic opportunity and environmental stewardship remains at the heart of the industry’s sustainable future. With proper management and continued adherence to conservation measures, the Caribbean spiny lobster fishery continues to be both a cornerstone of coastal livelihoods and a prized export.
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