Photo: Marstud | Wikimedia Commons
Freshwater crayfish have inhabited New Zealand for millions of years. Their dark, hard and mottled shells allow them to blend in with logs and mud. While searching for food at night, their strong pincers find and cut up fish, mayflies, plants and snails. For the Māori, the Indigenous Polynesian people who make up more than 15% of the population, crayfish are economically and culturally significant as a delicacy and as part of a traditional value called mahinga kai. Their culture upholds the importance of natural foods, ecosystems, and practices of gathering and sustaining them. Today, kōura populations are at risk due to habitat loss, overfishing and poor water quality. In partnership with the local Māori tribe, University of Canterbury researchers began studying kōura in 2016 to assess their genetic diversity and help inform conservation strategies going forward. The study includes Indigenous knowledge and practices, and upholds the local tribe’s decisions at each step.
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