Deandrea Hamilton | Editor
As the 2025–2026 Caribbean spiny lobster season opens in the Turks and Caicos Islands, both the Turks and Caicos and The Bahamas are gearing up to reap economic benefits from one of their most cherished fisheries.
According to the Food and Agriculture Organization, the Turks and Caicos Islands generate approximately USD 3.5 million annually from spiny lobster exports, making it the territory’s most important marine resource in economic terms.
In The Bahamas, the spiny lobster fishery is even more significant—supporting around 9,000 fishers and generating nearly USD 90 million annually in export revenue to markets in the United States and Europe.
The season usually runs from early August through March, though precise dates can vary by jurisdiction. In Turks and Caicos, the commercial lobster season opening this year marks another crucial period for both local fishers and tourism operators, who rely on freshly caught spiny lobster for seasonal menus and export contracts.
Lobster tails remain among the region’s most sought-after seafood exports, commanding premium price points overseas. Between TCI’s smaller but still vital industry and The Bahamas’ larger export economy, spiny lobster represents a cultural, economic, and culinary cornerstone.
Caption:
As lobster season opens August 1st, we invite you to bring your fresh catch to Xuma, where our chefs will prepare it for you. Served with chimichurri, garlic butter, peri peri sauce, peas n’ rice & fresh lemon. Highbourne Cay Exumas, Bahamas.
