Seafood restaurants have been hit by the decline in the lobster harvest this season.

But they said they would sell lionfish, numbers of which have risen locally, if there was a stronger supply which was ready to eat.

A report from the Department of Environmental Protection this week said there was a drop of nearly 20 percent in commercial lobster harvest this season.

The report also stated that more than double the amount of lionfish had been caught, as bycatch, in comparison to the previous season.

Lynda Johnson, manager of The Lobster Pot, on Bermudiana Road, said: “We’ve been able to sell everything we’ve had, but the fishermen have definitely had a harder time bringing it in, especially in the earlier months of the season.

“I don’t know what the reason was but we haven’t had as strong a supply in the last year.

“We would definitely add lionfish to the menu, and we do whenever we can.

“If it was more cost effective we would serve them more often, but they are small and out very deep which makes it harder for fishermen to get them.”

A representative from Salt Rock Grill, Sandys, who wished to go unnamed, said “I think that the people with permits are taking more than their fair share.

“It will continue because there’s little to regulate fishermen taking more than one lobster, which the permit allows. Instead, we see people catching four or five lobsters.

“I’ve seen a decrease in the availability of lobsters, but people have been able to bring in more through importing them from overseas.

“If there were enough lionfish available we would add them to the menu, but there aren’t.”

Tommy Poh, a chef at Fourways Inn, Paget, said: “Normally around March we see a large increase in requests for Bermuda lobster, but last season we didn’t see as much as we normally do.

“We have been able to sell a lot of Maine lobster, especially in the summer, but not as much Bermuda lobster.

“It might be that Bermuda lobster is on the decline.”

The next lobster season begins on September 1.