I had the pleasure of separating capelin for one entire day<br /> <br /> It was something I got to experience I'm glad to say<br /> <br /> It was up on Ochre Pit Cove Wharf where the fishermen came in with their loads<br /> <br /> We spread them out on the big tables and the capelin flowed<br /> <br /> The big bellied females were kept and the slim males to the bait bin<br /> <br /> Or to be dried on a flake for later consumption<br /> <br /> I think of that day every time I have Sushi topped with Roe<br /> <br /> From where it comes from and how it's harvested is good to know<br /> <br /> They're now gently separated by high speed grading machines according to female, male and size<br /> <br /> But I'll never forget how we did it by hand and seeing it through my own eyes<br /> <br /> They'll hopefully always be a part of our heritage and always come ashore<br /> <br /> So we can enjoy them in many ways and have them forever more~<br /> <br />   Submitted By: NULL