File:WeightsMeasures DriedFish-DFM01 7.png

A photographic representation of the anchovy supply chain and the use of weights and measurements at Honnavara. Image Notes: 1. Landing of anchovy from a purse-seiner boat. 2. Raw fish are transported from the place of sale to the processing yard. 3. Seasoning the anchovies with salt. 4. Anchovies are spread on the ground for drying after rinsing with water. 5. Gunny bags are used to pack and preserve dried anchovies. 6. Processors sell dried anchovies for wholesale buyers using a local measuring instrument called Kolaga. 7. A small can used for measuring dried fish at a retail shop.; 8. Anchovies are sold in little lots.; 9. A photo of Kolaga and Seru, the most commonly used measuring cups/pails. Image Source: Authors.