Understanding Leasing and Quota in Commercial Fishing: Why It Matters to Your Seafood

When you walk up to a seafood counter or order fish at a restaurant, you probably aren’t thinking about the leasing and quota systems that determine what fish is even available to you. But behind every filet of tuna or snapper lies a complex structure of regulations and economics that impacts everything from pricing to sustainability. These systems—though largely invisible to consumers—shape who gets to fish, how much they can catch, and how the seafood supply chain functions.

At its core, the quota system is meant to help manage fish populations responsibly. Under these systems, regulatory bodies set annual catch limits for specific fish species, dividing that quota among fishers or companies. In many cases, those rights can be leased or sold, creating a marketplace for access to the ocean's resources.

This may sound fair on the surface—allocating a sustainable amount of catch to prevent overfishing—but the system has ripple effects that are felt especially hard in working waterfront communities. Many small, independent fishers can't afford to buy quota outright. Instead, they’re forced to lease access from large companies or absentee quota holders, cutting into their already slim margins. In some cases, quota prices can be so high that fishers end up working just to pay off their lease.

This uneven playing field can have long-term consequences. When fishing rights are consolidated in the hands of a few, entire coastal communities lose their economic lifeline. Boats sit idle. Young people look for work elsewhere. Generational knowledge disappears. And ultimately, consumers may find fewer choices, higher prices, and less transparency at the seafood counter.

As a seafood buyer, you may not be able to reform national policy—but you can support companies that choose to work with a diverse fleet and advocate for fairer systems. At Jensen Tuna, we believe that access to fish shouldn’t depend on who can write the biggest check. It should depend on who’s willing to do the work, respect the resource, and contribute to a healthy future for seafood.