The zombie apocalypse.

Have you ever thought about what to do when zombies take over the world?

Arisaig beach with our kayaks on it.

Arisaig beach.

Neither did I until I met James on a beach in Arisaig.

We land our kayaks on that lovely beach on a glorious day, fully expecting not to have this gorgeous beach for our own. It is relatively close to the road and with this fine weather people will walk up to this white sandy beach with azure blue water. Just to get a Caribbean feel to your Scottish holiday.

We carry our kayaks above the tideline and change our outfit. Ready to meet the neighbours.
I found a lovely little green sea urchin and offered it to James. You know those people that you instantly connect with at first glance? It was like that with James and his girlfriend. You just know you can talk to each other for weeks without it getting boring.
James is a musician and Jen works as an architect in Edinburgh. We talk about holidays and how to spend it. He wants to know everything about kayaking and how we survive at sea, what we do for food.
When I find out that James is a blogger as well as a musician, I want to know everything about that. My secret ambition at that time is to start a blog. But I do not know how to start and to be honest, I find it all a bit daunting, I’ve never written before so properly am carp at it. My idea of social media is A-social media. So I’m not going to use it.
James encourages me by telling me he learned to write better during the years. And if I did not enjoy it I can quit any time. He has a point there. It got me thinking again. I do want to share my Scottish stories….

Fried seaweed on our stainless steal plate

A selection of fried seaweeds.

We gathered some varieties of seaweeds to experiment with earlier that day. And caught some fish. After cooking food we asked them over to join us in the seaweed tasting adventure. We put some coconut oil in the baking pan and fry the various seaweeds in it until crunchy.
The Dulse is a definite winner, fried until crunchy, it’s like a salty crisp and melted on the tongue. Surprisingly, Jap weed tastes like fatty mackerel, a bit smokey and oily and with its fine texture, a bit spaghetti-like. The larger leaves of the sugar kelp need some handing, it almost seemed to be afraid of the frying pan. It curls up when it comes in contact with the heat and the hot coconut oil. It results in some bits were nice and crispy while other bits are chewy. The Irish moss isn’t that big of a success, very chewy and tough. We knew it was supposed to be better in a bouillon but we gave it a try anyway.

It is lovely, sharing a whole new experiment, learning stuff.
But Scotland would not be Scotland if the weather didn’t spoil the party. Huge big drops of rain pour down on us and we rush into our separate tents but with new ideas and possibilities. The world has just grown a bit.

The next day when we pack our stuff and say goodbye to James and Jen. James tells us that he’s been thinking about our way of travel last night. And his conclusion was, ‘Now I know what to do when the zombie apocalypse comes, I just get into a sea kayak, do some fishing and gather seaweed.’

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If you squint real hard you just might see zombies marching onto the beach, a few beers might help aswell.

Charlotte Gannet

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How to kill a fish.

Charlotte Gannet fishing with a hand spool in her kayak.

Catching fish with a hand spool

I put my index finger in one gill and my middle finger in the other. I place my thumb on the spine. I close my eyes and bent back the head of the mackerel. I hear a tearing sound, like the ripping open a seam of your favourite jeans.
The whole fish just went limp in my hands. I open my eyes and see a big red droplet of blood trickling down the left glass of my sunglasses. As I look down I see my kayak covert in blood. The same colour as my own blood. It is almost too much blood, I quickly check if I have any wounds.
I look at the silver coloured fish, so dynamic and lively as it was on the fishing line. So beautiful in the black coloured pattern on the back and the iridescent shimmering in the smooth scales.

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Beautiful iridescent skin of the macerel

‘Yeah, that looks like dinner, gut it and fish for some more!’ Alexander cheers.
‘What?’ I look up from my dazed moment contemplating the fact that I just killed a fish. I overpowered another living thing, weaker than I am. I tricked it with a shimmering piece of plastic and a hook, pretending it was food. Food, the basic necessity for all life on this earth.
Ironically, I’m going to eat it as food. How can I not have feelings about killing a fish?

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Killer kayaker

Recent scientific research has shown that fish do feel the pain of catching and when it dies of suffocation when out of the water. This knowledge changed my entire view of killing fish.
I used to catch fish and let my husband do the killing because I am a bit of a coward. But in a higher sea it is not possible to hand over a slippery fish, we tried and lost some good fish that way. In bigger waves, I would just remove the hook and leave the fish to die in my kayak. Now I know that is a horrible way for the fish to die.

Killing the fish is the most difficult thing to do when you think about it. It appeals to my conscience ‘Thou shalt not kill’. Taking a life to feed yourself. At home it is so easy, the fish is already dead and gutted when I buy it. It is neatly packed into some plastic. It is not even a fish anymore. Life has left the body, it is just flesh. But out here, I need to find my inner hunter, that ‘ eat or be eaten’ instinct. Although, I don’t think a mackerel will strike back and throw me overboard to kill me. Because it is not a big threat to human existence it makes an easy prey.
But if I choose to eat fish I better take the responsibility to kill it as quick and painless as possible. If that even exists.

But I don’t think it is sustainable to eat fish or any other animal every day. The planet can not cope with that.

I only fish with 2 hooks on my line twice a week, only catching what I eat, kill it swiftly and thank the fish for feeding me.

Eating the makerel after it is cooked in alu foil on the fire.

Eating the makerel after it is cooked in alu foil on the fire.

Charlotte Gannet