Maori Fishing

Kaimoana was very important Seafood - kaimoana - was important because it had the protein needed to keep the people strong and healthy. Kaimoana was the main source of animal protein, fats, vitamins and minerals. For the ancient Maori the land , waters and natural resources were their source of life. The sea and its fishing grounds were as important to Maori as the land.

As well as being a major food source, kaimoana was a very important way of showing hospitality (manaaki) and generosity at hui or tangi. The food provided for guests is a great status symbol in Maori culture, and kaimoana rates highly.

Tikanga is a highly organised set of customs, to manage the way seafood is gathered and handled. Spiritual Rules Incantations must be offered to Tangaroa ( the guardian of the sea) before fishing. If someone drowns, no-one may fish there until Tangaroa returns the dead. The first fish taken is returned to the sea with a karakia ( prayer) to invite gods to bring an abundance of fish to the hooks. No eating or even smoking is allowed in the boat during a fishing expedition. Body wastes infringe tapu. No one must enter the sea from the beach. In some places, kaimoana cannot be eaten on the beach - it must be taken home and prepared for eating there. large canoes, eel weirs and nets are protected by tapu.

Rules for conservation of Fisheries Maori developed a set of practical rules to protect the natural habitat, allowing for regeneration. The rules include: Nets and lines must not drag on the seabed, because this could damage the fishing ground. On shore, sacks and baskets must be lifted, never dragged over shellfish beds. Dislodged rocks should always be returned to their exact position. Only certain fish could be taken at certain times and places.

There were some limits If the feeler of a rock lobster ( koura) is snapped off, the feeler must be removed form the water before any more koura can be taken - otherwise other life forms would be disrupted. Rahui, or a total ban on fishing, were applied at certain times for various reasons e.g.. to protect fishing ground under pressure and to give species of fish, shellfish and seaweed a chance to multiply. The amount of bait, length of line, etc were carefully controlled so that only the right amount of fish of the right species was caught.

Protecting the Resource from pollution Maori have strong beliefs about protecting fisheries resources from pollution. For example, it is forbidden to gut fish in the open seas or throw small fish, excess bait, food or rubbish into the water. Waste like this is seen as attracting predators and polluting sensitive habitats.   Maori strongly disapprove of the illegal dumping of unwanted fish at sea by commercial fishers. And the feel that pollution from cities and industries has ruined some fishing areas and shellfish beds.

Co-operation and Organisation Traditional Maori fishing operations were very well organised. Tribal boundaries between different fishing areas were marked by landmarks and stakes on the shore. These areas were well protected against trespassers.   Different fishing activities sometimes involved the whole community, Different tasks included observing the movement of schools of fish, making and maintaining gear, fishing and processing the catch.   Early Maori knew a great deal about the life cycles of different species. A fishing calendar was developed to work out when certain fish should be caught, what techniques to use and whether it should be during the day or night.

Trade Kaimoana was a very important trading item. Coastal tribes traded it with inland iwi for goods such as birds, berries or workable stone. In Canterbury, Kaipoihai pa was a trading pa with eight different gates. It was similar to European trading sites in the middle ages. When Europeans arrived, Maori started trading with them. They bartered fish for other goods or sold it for cash. They exported fish to Australia in the early 19th century.

Technology Maori are very skilled fishers. Lines were made from flax fibre and sinkers from stones. Hooks were made from wood. bone, stone or shell. Sometimes a gorge was used instead of a hook. It was a straight piece of bone, sharp at each end and attached in the middle. When the line was pulled it turned sideways and caught in the fish's throat. Spears were used to catch some fish such as eels and flounder. Shellfish, rock lobster, octopus, lampreys (tuna korokoro) and freshwater eels were caught by hand.

A great variety of nets and fish traps were made, from flax fibre or vines. The design depended on the type of fish and where it was used (depth, type of bottom, etc).

Some nets were very long and needed a big community effort to set them and haul them ashore. Different families ( whanau) owned different sections of the net. Traps were set in rivers to catch migrating eels.

Preparing and Storing Fish Because food from the sea can spoil quickly, it was important to avoid waste by either sharing a large catch or preserving it, Traditional methods for preserving kaimoana have been used by Maori until quite recently, because some remote areas have only had electricity in the last 20 years. The main methods used were smoking, drying or salting. Rock lobster and kina were sometimes left in fresh water for four to seven days before eating. Shellfish was preferred fresh but could also be cooked, dried and threaded on to long strips of flax to keep for reserve food.

Sharks, a seaweed ( karengo) and small freshwater fish were also dried. Other seaweeds were eaten fresh or used as food gathering/storage bags. Small whitebait were cooked in leaf packages, dried in the sun and stored, Fish like snapper, parore and kahawai were filleted and dried, hanging on rails.

Back to Top Home Next Page