The restaurant became one important aspect of tourism. Tourism destinations in coastal areas make the ocean materials as the main dish at the restaurant. Director of Research and Development Center for Oceans, Coasts and Small Islands, Hasanuddin University, Jompa Jamaluddin said there is always a temptation to take marine resources adjacent to the market excessively.
"People who eat fish from never knowing where and how the ocean conditions. Fisherman as an observer of nature. Commodity fish can still be produced naturally such as fish baronang grow quickly, can be used sustainably," he said on Tuesday (01/03/2011 .) However, he continued, the origin of each area of the fish caught are not excessive. He says the fish have optimum population and can be arranged in a sustainable fishing.
"The sea is not like mine. Nature has the ability to grow on its own. If not picked up will die naturally. It's just human taking of marine resources beyond natural ability to produce," he said. He added that to increase production it is necessary to lower the production first.
"But we never love a break. If we manage it is the term zoning. Another place could be taken in a sustainable manner both the number and size. It needs collective action. Extractive fine, but regulated," he said.
He said to fish so do not take a still small. "Just give it 1 time for fish breeding is okay. Fish may spawn tens of thousands. Why could deplete fish? Because not given the opportunity to mate only once. That's the solution. Often the fishermen thought that the small fish escape mikirnya taken fishing tomorrow. Please resist the temptation collectively, "he explained.
An example is Australia. Jamaluddin said that female crabs may not be consumed in Australia. "In Indonesia crab populations down and hold. There is no concern for preserving the sea in action," he added. Nautical tourism, according to him, not just a sea of unsightly nature but also the opportunity to recover.
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