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not always their preferred work because of its seasonality.

The possibilities afforded by the recent changes seemed to manifest differently along

professional lines, with work opportunities and greater mobilisation available only to some.

Indeed the precarity of work depended on skill level, worker’s background and their position

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in the tonnara . Tonnarotti are experiencing the greatest financial loss because of the decline
in tuna organ trade as well as diminished work opportunities following a reduction in paid

positions and a shortened season that more-or-less finishes with the final transfer, tagging and

releasing tuna. We can also extend this sense of precariousness to the community. As I noted

in chapter four, the community is generally worried about the future of the tonnara. Many

complained about the lack of tuna coming to the island and the number of Sicilian products

versus local products.

Those connected to transnational companies and capital, such as owners and

middlemen, have continued their jobs trading tuna. Although they operate within tighter

margins, they nonetheless have some power (economic, social and cultural capital) to

intervene and adapt to the circumstances. Some who work in the tuna preserving and retail

industry, such as Tammaro and Antonio, who have familial connections to the tonnara, are

weathering the changes well. Their products draw on the history of the tonnara, and even if

the tuna no longer comes from this fishery, they capitalise on it and operate within the tourist

industry. Luigi, who has the title of rais and has an accumulation of professional experience

and connections, was also well positioned to weather the changes and the increasing

seasonality of work. Indeed as he told me, it is not difficult for him to find work in the

months when the tonnara is closed:

For me it’s not difficult, it’s difficult for them, I make a phone call and I go to
work, I have heaps of acquaintances. I go to Spain and work, I go to Norway and
fish the salmon. In the fishing industry we know heaps of people. I had an
experience with Tokyo seafood. We went to Alaska to fish salmon for a three
month season. (L Biggio 2013, pers. comm. 18 June)

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