Veraval, as seen from the old lighthouse during the golden hour. On the right is the port and on the left the sea.
Cleaning and drying the nets and maintaining them are an important part of preparation before venturing out on long fishing trips.
A newly assembled boat being transported to the port. Shipbuilding units are a common sight around the port. Fishermen prefer the traditional and locally crafted boats to commercial fishing vessels.
Cranes are used to haul the new boats out to sea as well as to pluck old and damaged boats out of the water for repairs.
All crew members here. From captain to cook, the cabin is where everyone spends free time and sleeps. The cabin is right behind the steering wheel.
Ready to sail. A fisherman arrives with his luggage to join the rest of the crew for a fishing expedition that will last several months.
Meal time begins with fish brought out of the boat’s cold storage.
All set and squeaky clean, the boat is readied for the month-long trip. It is mandatory now to have a GPS system on all boats because they sail close to international waters.
Master chef spices are being ground to marinate the fish, which along with steamed rice is the staple meal for the entire month at sea.
The newbies who have joined the crew last get the task to clean and organise the various items in the boat.
Sub-zero below decks is the ice chamber where the catch is preserved. The job of crushing and spreading the ice is given to the youngest crew member.
Back home the fishermen’s families work in fish processing and packaging units.
An elderly fisherman whose fishing days are done watches the ships return to port as the sun sets.
Boats parked during the downtime.
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