Blue Crabs

Anticipation grows in the shores of Hidd fishing port, north-east of Bahrain.
But the air is kept light with smiles and laughs.
Amazing to see how the human spirits could soar so high on a long, hot summer day.
Weather-beaten faces perfectly blending with the day’s hard work.

And then someone sees the boat approaching from the seas.
Somehow they know it was a good catch indeed.
Blue Swimming Crabs are wild caught from seas around Bahrain by using traps.

A boat carries 6 to 8 crates of freshly netted Blue Crabs.
After a quick rinse, the crates are brought ashore.
Experienced eyes picks few bad ones and promptly removes them.
Dilip and his team effortlessly moves in sync as a well-rehearsed drill.

Rest are chilled with crushed iced, ready to be transported to the factory in refrigerated trucks.
The cluster portion of the crab with claw and legs untrimmed is the final product that carries a shelf-life of up to 2 years.



Thatch is usually of long straw, combed wheat reed or water reed, depending on the regional building tradition (but over the years alternatives have included heather, rushes and even wood chips and potato stems). In the Cotswolds, most thatched roofs are of the wheat reed variety. The material demands a high degree of craftsmanship and, when planning to repair or re-thatch your roof, the advice of a local thatcher of proven ability is essential.

Thatched homes generally stay warm in the winter and cool in the summer, and thatch also reduces external noise. They also retain their value, often better than more conventional dwellings, and if you are prepared to give it the care and attention it needs, it will never lose its old world rustic beauty.

The first photo was taken near Kingham and the next one somewhere near Broadway.