- Research Article
- 10.1093/fshmag/vuaf125
Preparing fisheries professionals to work with and for Indigenous fisheries agencies and organizations
- Feb 19, 2026
- Fisheries
- H Postma + 8 more +8
ABSTRACT Treating Indigenous Peoples as equal participants in decision making requires that groups be prepared to work together in mutually respectful ways. Here, we draw on interviews with Indigenous and non-Indigenous fisheries professionals working for Indigenous fisheries agencies and organizations around the Laurentian Great Lakes (in Canada and the United States) to hear their perspectives on relevant training and learning opportunities that could be helpful to individuals preparing to work in such roles and contexts. We note that participants, most of whom were trained in Western academic institutions and the majority of which were themselves non-Indigenous, felt largely underprepared coming into their roles. We found that the most useful learning opportunities were acquired through mentorship and lived experience on the job. We share reflections on the importance of readiness and training that emerged from the interviews that are useful for individuals who are employed by, or who work in collaboration with, Indigenous groups, such as Indigenous fisheries agencies and organizations. These reflections include a desire for more training on Indigenous history, issues, and culture, which are useful for future fisheries professionals no matter their employer. However, participants also described how personal behaviors, such as genuine intentions, respect, openness, and honesty, are necessary to translate learning into meaningful action. Collectively, the outcomes from this study have the potential to transform not only formal educational opportunities and professional development, especially for non-Indigenous people wishing to work with and for Indigenous Nations, but also set expectations for individual responsibilities and reframe the way in which Indigenous knowledge systems are bridged with Western science and treated by all fisheries professionals.
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