The fishing season in Mumbai is primarily from August to May, with a significant break during the monsoon months of June and July for both safety and sustainability reasons. The Koli fishermen and other fishing communities adhere to these seasonal cycles and regulations to ensure the continued health and productivity of their fishing grounds.
Larger fishing vessels (seen in the backdrop) often use industrial methods to catch fish. The boats, called trawlers, drag large nets known as trawls behind them. There are bottom trawls for fish near the seabed and midwater trawls for fish in the middle of the water column. Trawlers capture large quantities of fish, including shrimp, mackerel, and anchovies.
The ebb and flow of tides, along with the changing seasons when certain types of fish are available, dictate the catch. Most fishermen use vertical nets, called gill nets, that trap fish by their gills. After laying the nets, the boats wait for four to five hours before hauling them back on board.
The festival is held at St. Anthony’s Church grounds in Versova village. It comes to life at night when the crowd swells and business peaks. In addition to food stalls, crowds enjoy live music, cultural performances, and other entertainment activities and programmes that last until midnight.
Cleaning seafood thoroughly before cooking is essential for food safety, hygiene, and quality control. Washing seafood separately from other ingredients and utensils reduces the risk of spreading harmful bacteria or pathogens to other foods and minimizes the likelihood of foodborne illness.
Traditional homemade recipes take centre stage at the Versova Koli Seafood Festival, offering a taste of authenticity rarely found in restaurant food. Visitors to the festival learn about the art of Koli cooking by attending live cooking demonstrations and culinary workshops conducted by expert chefs and Koli women.
Bombil fish, also known as Bombay duck, is often dried in the sun as a traditional method of preservation. The dehydration process inhibits the growth of bacteria and moulds, extending the shelf life of the fish. The drying process removes excess moisture from the fish and concentrates its flavours, intensifying its taste and aroma.
Much of Koli cuisine includes grated coconut as an ingredient or garnish. It improves the flavour and texture of chutneys and curries. A common element in many Koli meals, particularly stews and curries, is coconut milk.
The festival also serves as a platform to promote sustainable fishing practices and raise awareness about the importance of marine conservation. To set an example, in some stalls, food is served on banana leaves, an age-old Indian tradition which is environmentally friendly.