This old trading and fishing post
was a tour stop and one of the tournament areas for day 2. Now a seasonal
restaurant (white building) and hotel (turf-roof cabins), the island
was originally a traditional cod fishing and klippfish production
center. The cod drying racks have been preserved. Due to more stingent
European Union health standards, klippfish cannot be commercially
produced using the traditional methods of saltwater washes and rack
drying. Klippfish is now produced using the same methods, but under
controlled conditions. Local fisherman still make klipfisk the tradiational
way for their own consumption.
Click here for one of the
major producers website.
Out of ignorance, I asked why the numerous
sea birds did not simply come to feast when the cod was on the racks.
Apparently, the fish is so salty at that point that it is not palatable
or digestible by the birds. I did not try any plain klippfish, but
did have a delicious stew called bacalao that is made from it and
vegetables in a tomato base.
Also interesting, the island is also
used for fish farming with at least a half-dozen fish pens in the
quiet water surrounded by the island. I swam through this lagoon area
on my way back to the boat on the second tournament day (a 40-minute
marathon). Beautiful, dense, and healthy eelgrass of the same species
(
Zostera marina) we have in RI covered a significant portion of the
bottom.
