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Mozambique is amongst the most vulnerable of Western Indian Ocean (WIO] countries to the impacts of climate change on its marine fisheries. We used rapid assessment methods to evaluate sensitivity, exposure and vulnerability of fisheries species to climate change, appropriate for data-deficient, developing countries in the region. Species were selected based on their importance in industrial and artisanal fisheries’ landings, further prioritized by local experts. Species’ attributes likely to be sensitive to climate change were identified and scored, utilizing life history or biological characteristics. Sea Surface Temperature (SST] was the most prominent climate exposure factor and for which we could confidently predict likely future change. Most species had low or medium overall sensitivity to climate change, with only eight considered highly sensitive. Climate exposure (SST] scores were high off northern Mozambique, while the central and southern regions were generally of medium exposure. Ten species received a High vulnerability score, 14 were Medium, and 16 had a Low vulnerability score. The highly vulnerable species were all fishes, apart from one crustacean; 4 of the 9 were strongly estuarine-associated; the most vulnerable species was the parrotfish Scarus ghobban . This is the first attempt to use a rapid, semi-quantitative, specialist- and trait-based vulnerability assessment of the anticipated effect of climate change on marine fisheries species in the WIO. Challenges experienced were data paucity, limited resources, the large study area, and the complex oceanography of the region. However, a simple methodology was developed, derived from efforts elsewhere, and which can be used to undertake similar assessments for other WIO countries. Raised awareness of climate change among small-scale fishing communities is a necessity, combined with adaptation by promoting fisheries co-management. Also required is support from government to ensure that people can be flexible to change.
Fennessy et al. (Tue,) studied this question.