Kolis use an informal unit for measurement they call butti, indicating the number of finger widths needed to gauge the distance between consecutive knots.
The Kolis fish throughout the year, taking a break only for two months in the monsoon when all fishing activities are halted due to rough seas. The high fishing season starts in August and lasts until October, after which the catch volume declines. By January, it is the low season.
Fish drying is a common sight in Koliwadas. A significant part of the daily catch is processed as dry fish. The fish are cleaned and gutted before being hung on bamboo poles, strung on lines, or spread on flat ground, where they are left to dry in the sun for two or three days.
Rajesh Pardesi goes fishing in the morning and repairs nets in the afternoon. Every day, he repairs roughly two to three nets. As seen here, he stretches the net with his toe to make the net taut, which helps him weave the twine.
Historical records suggest that the Kolis have inhabited the Mumbai coastline for hundreds, if not thousands, of years. Living in hamlets scattered along the coastline, they earn their living primarily through fishing, trading, and other maritime activities, although some Kolis also engage in farming.
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.