Documentary project Recipes of the River looks at the ancient wisdom of the Goan river-fishing community

Acne? There is a fish for this. Eye infections? Another fish. Do you need a face package? Try some scales. There is a fish for every reason and season.

This is the biggest package from the latest project of fashion photographer Assavri Kulkarni, River Recipes. “A documentary and a compilation of traditional knowledge about fishing communities that live by the river and continue their livelihoods, or he says.

A conversation with his daughter who put Kulkarni in the documentary path. “The knowledge of the entire community is disappearing, or he says. Kulkarni belongs to the fisheries community and was obtained only by following his family to the fish market and listening to the conversation. “Not taught… They just mentioned it and we could suck what we wanted.” As part of the research, he focuses on documenting the seasons as şey everything is done according to the season ”.

Assavri Kulkarni shares information about Goa’s local, seasonal products.

Kulkarni has been doing research for two years by talking to the elderly people in the community. “They don’t know English and did not work, but there is a lot of information to share. As if he had made a doctor for fish. For example, some fish are not consumed during the reproductive season, which allows them to spread to them. Shelled seafood is inedible during monsoon because they may affect the stomach. “Everything is about moon cycles. Accordingly, they follow which fish will eat.” So they do not harvest the crab in the full moon, because the crabs will be empty (they were shed at that time).

A feast for the senses

Kulkarni’s father was an invaluable source in his research and even followed him to the sea. “My father says there will be no oyster or oyster in the next 10 years. Water changes, the sea bed is dying because it is covered with waste and cannot breathe, or he says. Climate change and pollution changed the industry.

Kulkarni, “Our community is worshiping the sea and the god of the sea and the god of the sea. Nariyal Poornima, before the start of the fishing season, we offer a coconut. During a one -hour session at the Serendipity Art Festival in Goa last December, he shares more tidbit with the participants.

The Serendipity Art Festival is from Assavri Kulkarni’s ‘River Recipes’ workshop in 2024.

Kulkarni, who brings a basket with different river fish, speaks in detail about each. “The more scales in fish, the healthier for you … So river fish are widely eaten here. Xevto [striped grey mullet] When we have a style and in the eyelids when we work in pimples and magic. A handful of dried shrimp taken daily can help to recover sprains or ligament tears. ”

At the end of the session, Kulkarni serves a feast – fish mayonnaise (salad Goan is a fiber at Catholic weddings and served like fish). Karela Kisbur (Painful shell with coconut and pepper), pumpkin and dried shrimp BhajiAnd a fish curry.

Kulkarni’s project is even more important at a time when fish is eaten from the season. Varieties like chonak (Barramundi) He is now farming because of his popularity, and the capture was typically frozen and was not eaten fresh. “This [her art/photography] The weapon I have to exhibit what Goa has and what Goa needs to protect it ”.

The author is a free journalist and editor from Goa.