A Koli man is wearing a T-shirt with the image of Ekvira Devi. The Koli community holds Ekvira Devi in high regard and seeks her blessings for protection, prosperity, and fulfilment of wishes. A temple dedicated to Ekvira Devi is situated in Karla, near Lonavala. This temple is a significant pilgrimage site for Kolis, especially during the festival of Navratri, during which thousands of worshippers flock there to seek her blessings.
Given the availability of fish-rich waters, a pleasant climate, and the economic opportunities that come with living by the coast, it is likely that the Kolis migrated to the Mumbai coastline gradually over many generations. Though they face considerable challenges in earning their livelihood, the Kolis have persevered with their traditional way of life on the sea.
Fish is preserved in ice to keep it fresh during storage and shipping. Fish kept in an ice-filled container helps maintain freshness and quality by delaying spoiling and bacterial growth.
Due to its high demand and limited supply, pomfret (paplet) is typically the priciest fish available for purchase. Pomfret typically live in deeper waters, which makes them more difficult to catch and accounts for their higher price.
Bombay duck is one of the most popular fish used to make dried fish. Other species include ribbon fish (pictured here), also known as vaala or belt fish; mackerel, locally known as bangda; sardines, known as tarli or pedvey in Marathi; and prawns, known as jhinga.
Before they are sold, fish are thoroughly cleaned and gutted to remove undesirable parts like fins, tails, bones, scales, and viscera. Instead of being discarded, fish waste is processed to produce fishmeal and fish oil, both of which have numerous industrial and agricultural applications. Fishmeal is a valuable source of protein and nutrients used in animal feeds for livestock, poultry, and aquaculture.
Dried fish may be packaged in plastic bags or pouches with airtight seals to protect them from moisture and contaminants. Processed fish products are sold to wholesalers or exported to other regions.
Local fishermen catch a variety of prawn species off the coast of Mumbai. Whiteleg prawn (king prawn), black tiger shrimp, different species of Solenocera or pink shrimp (seen here), green tiger prawn, and greasyback shrimp are among them.
The post-monsoon period from October to December is considered one of the peak fishing seasons in Mumbai. As the weather stabilizes and sea conditions improve, fishermen resume their fishing activities. This period is particularly favourable for catching species such as pomfret (paplet), prawns, and crabs. Though the supply of fish is highly variable and seasonal, it is estimated that 10–20 percent of the total catch is used for drying.
The sun-drying process may take several days or weeks, depending on factors such as temperature, humidity, and fish size. Regular dusting ensures the dried fish are evenly exposed to sunlight.