1.0 Research Focus

FRM Unit currently focuses on the following aspects of wild fisheries development:
i. Sensitization & Outreach programs for communities on the long term benefits of wild fisheries development with the focus to discourage illegal fishing which are most often destructive
ii. Fish Stock Assessment programs to assess the state of fishery resources in any given water body
iii. Monitoring and Evaluation of existing community fishery programs for socio-economic as well as ecological impacts
iv. Developing Species Specific Aquatic Resource Management Plans for community fisheries
v. Initiate Research on fish marketing and processing


2.0 Achievements (11th FYP)

I. Facilitated technically establishment of 4 Capture Fishery Management Programs
II. Monitored, evaluated and renewed management stewardship of 2 Capture Fishery Management Programs
III. Carried out fish stock assessment for 4 existing and 2 upcoming (new) capture fishery management programs

3.0 Wild Fisheries Scope

Bhutan is endowed with rich natural water resources and although fishing for consumption and commercial purpose is not legal in Bhutan, there are people who are dependent on fisheries for their livelihood.
In order to address this issue of sustainable use of aquatic resources and to enhance social and economic life of rural people, it is imperative that our aquatic resources are explored and sustainably utilized. Wild fisheries such as CAPTURE FISHERIES can bring about immense benefits both to the community as well as to the
aquatic ecosystem.

3.1 Goal

FRM unit under NRCR&LF strives to work towards enhancing fish production through sustainable use of natural fisheries resources through promotion and development of community based capture & recreational fisheries programs.

4.0 Nya-Dosem

The fishery community in Adhang geog is known for their unique traditional product called the “Nya-dosem”. Nya-dosem is a specially prepared smoked fish processed from Snow trout (Schizothorax sp.). After harvesting, fresh fish is mounted and bent into a curved shape using bamboo material, which are then placed over bamboo mats. These are then compressed using river rocks. The result product is a special flavoured smoked fish with a unique shape and taste.