Mike
Contributor
About my only complaint with the whole experience was the fact that the DM's are not working to rid the area of lionfish. We saw them on every dive, and on some dives we saw a dozen or more. Some were enormous, easily 2 lbs or more. They were active hunters, and seemed pretty darn efficient at it. We found them abundant on Cocoview wall, and in the front yard. Apparently some complaints have come in from customers that didn't like seeing the DM's killing fish, so management banned the killing of them by the DM's. I made sure to indicate in my comment card that I believe otherwise, and I would like to see the DM's doing what needs to be done to keep the lionfish populations under control.
I certainly agree with you. Anyone who dives in Cozumel has seen the balance of the naturalist DM / conservationist lion fish culling DM in action. It doesn't have to be one or the other, and dive masters don't have to neglect their naturalist duties. What also happens is with enough of it going on, it actually lowers the impact on divers seeing it because the lion fish simply aren't there on the dives to take the DM's away from spotting the critters for guests. You simply don't see 3 lb lionfish, the vast majority of the ones you'll see being killed are very small, so small most divers never even see them. You simply don't see multiple lion fish on dives. Dive masters with the right portable little slings for killing them take about 30 seconds to kill a lion fish and that's all. When I dive with DMs who kill lion fish I'm glad to see it and when I notice what they are doing, I just do my own thing, knowing that in 30 seconds or so it's going to be over and the dive continues.
If you've got dive masters who are changing the tempo of the dive into a lion fish killing safari or are taking up huge proportions of the dive because they are bagging the lion fish to eat, that's simply something that management needs to address with their dive masters. There is no need to abandon the important reef conservation over not knowing how to set policy for your employees to strike a balance for your guests.