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  • With blood and guts on the blue deck, a fisherman from the Maldives hoses down a yellow fin tuna on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, he has removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught (often weighing 50kg) before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives281-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives286-14-11-2007.jpg
  • A young 10 year-old boy enjoys a fresh Maldives line caught yellow fin tuna steak, grilled in his London home on a Friday night
    new_england160-15-12-2007 .jpg
  • A plastic food tray of prime Maldives-sourced yellow fin tuna steaks makes its journey along a conveyor belt at New England seafood suppliers in Chessington, London England. Driven along by a blue chain it will next be sealed before shipment. Flown by air freight from the Maldives where it has been traditionally line caught in the Indian Ocean, this fish is bound for the UK's main supermarkets. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. Their customers are: the UK?s leading supermarkets including Marks & Spencer, Sainsbury?s and Waitrose; as well as smaller retail outlets; restaurant chains; food service markets and wholesale sectors nationwide.
    new_england91-27-11-2007.jpg
  • Fresh Maldives line caught yellow fin tuna steaks are served grilled with green haricot beans in a London home
    new_england153-15-12-2007 .jpg
  • Fishermen from the Maldives haul aboard a yellow fin tuna to the deck of a dhoni boat in the Indian Ocean. The tuna has been swimming across the Indian Ocean non-stop since birth but after being dragged up with hooks, the 50kg fish will be clubbed to death by smashing its skull with repeated blows. Next it will be gutted efficiently with sharp knives and immediately plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives298-14-11-2007.jpg
  • A fisherman from the Maldives clubs to death a yellow fin tuna on the deck of a dhoni boat in the Indian Ocean. Using a handmade instrument of death, carved from beach flotsam, the man raises his hands to again bring the club down on the dying fish whose skull has already been smashed by repeated blows. Next it will be gutted efficiently with sharp knives and immediately plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives279-14-11-2007.jpg
  • Facing its own blood and guts on the blue deck, a yellow fin tuna is dead on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, fishermen from the Maldives have removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught (often weighing 50kg) before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives288-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives280-14-11-2007.jpg
  • A plastic food tray of prime Maldives-sourced yellow fin tuna steaks makes its journey along a conveyor belt at New England seafood suppliers in Chessington, London England. Driven along by a blue chain it will next be sealed before shipment. Flown by air freight from the Maldives where it has been traditionally line caught in the Indian Ocean, this fish is bound for the UK's main supermarkets. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. Their customers are: the UK's leading supermarkets including Marks & Spencer, Sainsbury's and Waitrose; as well as smaller retail outlets; restaurant chains; food service markets and wholesale sectors nationwide.
    new_england91-27-11-2007.jpg
  • Fresh Maldives line caught yellow fin tuna steaks are grilled in heavy pan on a Friday night in a London kitchen
    new_england146-15-12-2007 .jpg
  • The tail and sharp barbs of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw the rest.
    maldives98-12-11-2007.jpg
  • An employee of Cyprea Marine Foods fillets freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives93-12-11-2007.jpg
  • The head of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives105-12-11-2007.jpg
  • Two employees of Cyprea Marine Foods fillet freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives89-12-11-2007.jpg
  • A chunk of prime yellow fin tuna fish steak lies after filleting on a table in a processing factory on the island of Himmafushi, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives120-12-11-2007.jpg
  • A team of employees of Cyprea Marine Foods fillet freshly-caught yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth, just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives85-12-11-2007.jpg
  • Clubbing to death an adult yellow fin tuna on the blue deck of a traditional dhoni fishing boat on the Indian Ocean, Maldives
    maldives316-14-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives91-12-11-2007.jpg
  • An employee of fish importers New England Seafoods, monitors the labelling of a supermarket order of fresh Maldives tuna
    new_england97-27-11-2007.jpg
  • An employee of fish importers New England Seafoods, stacks a completed supermarket order of fresh Maldives tuna
    new_england78-27-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives88-12-11-2007.jpg
  • Processing uncut yellow fin tuna steak at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives124-12-11-2007.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives94-12-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives
    maldives86-12-11-2007.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives103-12-11-2007.jpg
  • A Maldivian fisherman shows a hook and mesh glove used to line catch yellow fin tuna fishing aboard a dhoni boat, Indian Ocean
    maldives313-14-11-2007.jpg
  • Tuna fishermen drag a thrashing sailfish on to the deck of a traditional dhoni fishing boat on the Indian Ocean, Maldives.
    maldives295-14-11-2007.jpg
  • A tray of sardines fry on an outdoor grill in the Bairro Alto district - or Upper City - the oldest of Lisbon's residential quarters. We see in detail 16 fish (sardinhas assadas in Portuguese) all lying in the sunlight on their sides in neat, parralel rows with their clouded eyes staring up towards the viewer. They still have their silvery, scaley skin and Portuguese sardines are traditionally be served with finely-chopped potatoes, considered to be the sweetest and fattest sardines in the world. In Portugal, more than 60 percent of the national sardine catch is consumed fresh: 12 pounds a person, on average, compared to only 2 pounds of the fish canned. The sardine season - when the fish are plump and juicy - lasts from the end of May to the end of October, although the fat fish can keep coming until December. Lisbon's Bairro Alto quarter is located above Baixa and developed in the 16th Century. Suffering very little damage in the earthquake of 1755, it remains the area of most character and renowned for its residential and working quarter for craftsmen and shopkeepers. At night, life takes on a diferent personality when bars and up until the 60s, prostitution gave the district a bad reputation in the past but nowadays tourists and the chic frequent its streets and traditional 'Fado' (classical Portuguese opera) bars.  ..
    RB-0199.jpg
  • A Maldivian crewman cuts betel nut before a day's yellow fin tuna fishing on traditional dhoni fishing boat on the Indian Ocean
    maldives309-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives315-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives314-14-11-2007.jpg
  • Soon after setting sail from Miami, en-route to Cancun in Mexico, passengers of Carnival Cruise's Fun Ship Ecstasy liner are told to report on the top sun deck for the obligatory safety drill. Told to fetch their life vests from their respective cabins and suites, they have gathered at various muster points around the vessel to hear the crews' instructions about abandoning ship or the precuations needed to enter the water. We look down from a higher deck to see several dozen tourists on red vests, milling around awaiting the signal to return to their previous activities and entertainment. Operators like US-owned Carnival take these drills very seriously. Carnival was a pioneer in the concept of cheaper and shorter cruises. Its ships are known for their Las Vegas decor and entertainment. The cruise line calls its ships The Fun Ships and the MS Ecstasy is a Fantasy class cruise ship featuring two pools, whirlpools, a variety of dining options, nightclubs, a casino, and duty-free shopping. After Hurricane Katrina, she spent six months in New Orleans serving as quarters for refugees and relief workers. She suffered heavy damage in 1998 after the laundry room in the ship's stern caught fire damaging much of her stern and aft section.
    RB-0180.jpg
  • Half-way across the Gulf of Mexico, between Miami and Cancun in Mexico, Carnival Cruise's Fun Ship Ecstasy's passengers are on the Sun deck to enjoy the first few days sailing on the tropical seas. One of the ship's photographers has passed around a ship's circular life ring buoy through which one busty blonde lady has posed for a photograph and is about to pass it on to her nearest neighbour. She is wearing a garish pink and yellow bikini and is holding the life-saving device so that only her breasts are showing, obscuring her face. We see the name of the ship, Ecstasy, around the ring and the plastic ropes are falling on the lady's cleavage, forming circles around her bosoms. In the background, another cruise traveller (traveler) wears a straw sun hat and is also sitting on a blue sun lounger. We see exposed, tanned skin and it looks baking hot with the tropical sun at its zenith, directly overhead at mid-day. Carnival was a pioneer in the concept of cheaper and shorter cruises. Its ships are known for their Las Vegas decor and entertainment. The line calls its ships The Fun Ships. The MS Ecstasy is a Fantasy class cruise ship featuring two pools, whirlpools, a variety of dining options, nightclubs, a casino, and duty-free shopping. After Hurricane Katrina, she spent six months in New Orleans serving as quarters for refugees and relief workers. She suffered heavy damage in 1998 after the laundry room in the ship's stern caught fire damaging much of her stern and aft section.
    RB-0179.jpg
  • Local fisherman Neil Cameron shows creel-caught velvet and Green Crab caught between Fionnphort and Iona, Isle of Mull, Scotland. The contents of 500 creels is taken every week by truck and sold to Spain. On each line are 25 creels that are spaced out in different areas of the nearby bays. The main fishing on the Ross of Mull, Ulva Ferry and Tobermory is now is commercial shell fishing with baited traps(creels) for lobsters (homarus gamarus), edible brown crabs( cancer pagurus), Prawn (Norwegian Lobster) and velvet swimming crab (necora puber). Scallop dredgers and Prawn trawlers also operate from both ends of the island, dragging the seabed for their catch. Before the late 1960s shell fishing with creels was generally carried out on a seasonal or part time basis allied to crofting, farming or another shore based job. Small boats today still operate this way.
    isle_of_mull154-19-11-2011.jpg
  • A detailed close-up of a trader in the central fish market of Malé, Republic of the Maldives. It is located to the west of Republic Square. This area is the main hub of trade and is a hive of activity through out the day. The waterfront and the by-lanes in the area are crowded with shops stocked with a variety of good. Grasping tight a handful of slippery skipjack tuna tails, the unseen man is carrying the fishes over to a stall table for a customer who wants them gutted and filleted, a scene that is familiar in similar markets across the world. The skipjack (Katsuwonus pelamis), represents 50-75% of all fish caught. The main method is pole and line in the Indian Ocean and fishery is the main occupation and major livelihood of the Maldivian people.
    maldives385-15-11-2007.jpg
  • As a cyclist pedals his way along a path, a man enjoys late afternoon sunshine in Brockwell Park, Herne Hill, London England. Seen from a central hill in this Victorian-designed open space, there are the terraced housing and larger tenement buildings behind that rise above the tree line in this undulating landscape. The person on the bicycle has been caught between two tree trunks as he approaches the man relaxing on the park bench and another pedestrian is seen further in the distance walking near a red car. It is scene of serenity among the urban sprawl of a capital city, where quiet places are precious and idyllic corners of greenery are highly-sought after. The Brockwell Hall Park Estate was created and landscaped in 1811. It was purchased for the people of Lambeth & Southwark and opened as a public park in 1892 by Lord Rosebery.
    RB_037-06-06-1990.jpg
  • A tuna fish's sharp yellow fin protrudes from shredded ice at the Cyprea Marine Foods processing factory on Himmafushi Island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives135-12-11-2007.jpg
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