07 January 2019 - The General plan for the open sea has been adopted, tuna conditions in Montenegrin waters is good, and the opening of small businesses in the hinterland that would deal with fish processing would bring enormous profits to Montenegro, said Aleksandar Joksimović, head of the Laboratory for ichthyology and marine fisheries at Institute of Marine Biology in Kotor.
"So far, the progress in this area has been achieved in the organization of fishermen and associations, with the help of creation of clusters, and the awareness of fishermen that joint, teamwork can achieve results," said Joksimović.
Fishing the small oily fish, tuna farming, the development of a fish processing factory, as well as the logistics on the coast, can bring the Montenegrin economy the brand as something from the southern Adriatic - high salinity and clean water.
"Economically important species in fishing in the Mediterranean and the Adriatic Sea are hake, red mullet, shrimps, octopuses, but as well as the European pilchard and anchovy. For each of these species, a complete study is already carried out, which resulted in biological and economic limits which state that their fishing is limited to a certain number of tons," Joksimović reminded.
Members of the General Fisheries Commission of the Mediterranean have decided to increase the quota that has been set up in Montenegro to up to 50 tons of oily fish, European pilchard and anchovy. The new quota applies to all other Adriatic countries as well, and it is increased for up to 2.5 tons.
During the mid-December 2018, Montenegrin prosciutto became the new product under protection in Montenegro, as reported by the Ministry of Agriculture and Rural Development.
“Natural environment, climate conditions in the region of production, long tradition of production and a good reputation of this product, that extends over the boundaries of this region form the basis for the protection of this product as a specific and authentic product. The impact of the geographical surroundings, climate and the skillfulness in the application of special recipe, is responsible for the prosciutto that is highly respected among the consumers, especially tourists who visit Montenegro,” said the representatives of the Ministry of Agriculture.