Chilling showcases the processes for the crushing of the ice, the preservation of fish to the transportation.
Chilling is crucial after unloading and sorting, preserving fish for local markets or export. This method keeps fish fresh by slowing bacterial growth while maintaining texture and flavor, ensuring quality and extending shelf life.
Cool Load A worker carries large ice blocks from a container.
Workers immediately pack fish in ice upon unloading to maintain freshness. At the harbor, ice crusher machines then break large blocks into fine fragments for better cooling. Workers feed the blocks manually or by conveyor, and rollers or steel blades crush them, ensuring optimal seafood preservation.
Crushing Large ice blocks are fed into the crusher, small ice pieces pour out, ready for fish preservation.
Shoveling A worker scoops crushed ice into a basket, that ice will soon be used to chill the fresh catch.
The machine releases crushed ice for immediate use. Workers evenly cover fish with ice in boats or insulated containers at the harbor. Layering fish with ice ensures consistent cooling, preventing bacteria growth and spoilage.
Icing Crushed ice is spread over the fish in a box, this helps keep the catch fresh for transport.
The throw the workers putting the crushed ice on top of the fish in a box.
Organizing The iced fish boxes are lined up neatly, this step prepares them for storage.
This method preserves fish freshness during transport to markets or processing facilities, reducing waste by extending shelf life. The workers take pride in their labor, as they endure long hours, harsh conditions, and heavy lifting to, in turn, support their families.
Ready to go All fishes are put in the box with ice and are ready for transportation to different places.
Pre transport The fish arranged and kept for transportation.
Workers systematically organize boxes for efficient fish transport, carefully sorting by size, species, and market needs. As a result, this process ensures smooth distribution to vendors, restaurants, and distant markets. Moreover, every step requires precise logistics, as delays can significantly affect freshness and value.
Handling Workers carefully lift and transfer a crate filled with ice and fresh fish at the harbor, ensuring proper storage before transportation.
Lifting A worker in a yellow raincoat lifts a heavy crate of fresh fish onto his head, preparing to transport it at the bustling harbor.
Fish transport from Ponnani, Malappuram, connects the Arabian Sea’s catch to markets across Kerala and beyond. Workers place fish in insulated containers before loading them onto refrigerated trucks. These trucks first deliver to local markets in Malappuram, then to neighboring districts, and eventually to major hubs like Kochi and Kozhikode, even reaching export centers for international distribution.
Transporting The box is carried on to the vehicle for transportation.
In addition to providing for their families, their combined efforts boost the local economy and enhance Kerala’s standing as a destination for premium, fresh seafood. At its core, the Ponnani fishing community consists of industrious people whose unwavering commitment ensures that, in turn, the sea’s richness reaches tables across Ponnani and the world.
Copyrights: All the photos and text in this post are the copyright of Arun Narayanan T Palakkad and Creative Hut Institute of Photography and Film. Their reproduction is forbidden without the explicit approval of the rightful owners.
