This morning, we awoke at 4am to dive, fish, and forage. When I am away from the rattle of city, I can hear the sun, the sea, and the wind sing to me “everyday is a gift and a blessing, to be cherished and shared, generously.”
A dozen hours of fishing, followed by hours of scaling, gutting, then filleting, happen before a single slice of fish is served. Some days, not one fish is caught. But that’s okay, because fishing isn’t just about catching ourselves food. We, also, fish to make a connection to the ocean that feeds us and to remind ourselves that all food once was a living thing that died so that we could live.
Each little smelt is picked out of the net by hand. Smelt are on the bottom of the food chain, as far as fish are concerned. As plankton eaters, they are high in heart healthy Omega 3s and low in contaminants that are an issue with larger predatory fish.