In the fishing village, fish are prepared for drying. The heads and gills are removed and the fish is split up the middle along its belly. Slits are cut into the meat and salt is spread in to help the drying process.
Today large fish are primarily for sale on the commercial market. A fishmonger would arrive from town to purchase the fish and take them to the various urban markets in town.
Other fish are used for commercial sale, but these inshore fisheries provide the bulk of food for the household. Here a younger member of a local household is pulling up his inshore fixed gill net.
The main fish protein source focuses on smaller fish that are caught in the inshore area. One of the main methods used to catch these is a casting net.
Mornings are usually spent fishing while afternoons are spent repairing nets. Although most nets are now commercially manufactured, repair work is down by the owners or their sons. Fishermen work in groups, either helping each other are larger nets.
Crabs and other crustaceans are caught and used as a minor food item. These animals are considered extremely "hot" and are eaten for the treatment of ailments such as the flu or colds.
While not usually used for food, sting-rays, sharks, and skates are important to the fishing industry itself. The livers are harvested by specialists in the village who boil them down to make a thick, malodorous oil.
Seasonal variation in fish occurs and is important to document these changes in order to understand seasonal fishing patterns in the present as well as the past.
Fish are stowed beneath the floor boards of the boat's deck to protect them from the sun. The traditional vessels do not carry ice and it is important to keep these fish out of the sun so that they do not spoil.