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In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. It tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. It is a source of income to most families in maritime islands and coastal areas. The health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others.

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Villagers of Qoma island (like any other village in Fiji) will wait at least four nights until they can unwrap and extract the mixture, for consumption. When collecting Kora after four nights, it is squeezed and placed in an air tight container. The presence of air in the mixture will spoil the Kora and cause food decay. This food preservation method by salt makes water in food tissues unsuitable for germs to grow. Salt binds all available water, making it difficult for germs to grow. Coconut contains medium chain fatty acids (lauric acid) and with the process of soaking it in sea water it increases the acidity or sourness of food, changing the taste and increasing nutrient quality.

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Different parts of Fiji, have different methods of preparing Kora. For the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. Some parts of Fiji use nylon sacks for storing grated coconut before placing in sea. Sea water helps soften the grated coconut and add salt to the mixture. At low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. It is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants.

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Kota is a Fijian delicacy that is commonly produced in the maritime islands as well as the coastal areas, and has been passed down through generations. This is simply a fermented product made from grated coconut soaked in seawater for several weeks or even months to get its unique taste. In the picture, women of Qoma island are wrapping grated coconut in banana leaves to be soaked in sea water during high tide.

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Mr. Josevata Bogidrau (wearing red t-shirt), is the knowledge bearer for Lawasau turtle fishnet, teaching villagers of Qoma on weaving technique. This knowledge is passed down through observing village elders as they weave and fish around Qoma island, Fiji. Since it is their traditional obligation to present turtle to their chief, the village elders who lead fishing expeditions pay more importance to the capturing of turtle rather than the lives of his fishing entourage. This signifies the importance of turtle to them for in presenting it to the chiefs means accomplishment and a sense of great achievement for their tribe and their island home. In service to their chief, the people of Qoma Island, Fiji must master the knowledge and skills of living in their habitat environment even in the effects of climate change. It is of paramount importance to know the wind direction, the ocean and its reefs, the moon and sun positions, for their life depends heavily on these knowledge.

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Today, the fishing technology used in Qoma Island Fiji is a combination of traditional and modern methods. The importance of this technology cannot be over stated as life of the community rests on fishing. Qoma Island villagers are now weaving turtle fishnet using nylon and twine, replacing the traditional coconut sinnet. The net has changed its form however villagers rely heavily on traditional knowledge to guide them in their fishing expedition.

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Turtle fishing in Fiji is prohibited by Government during their breading season which falls from 1st November to end of February. During turtle season, men of Qoma island fish for turtles from Tuesday to Friday for 2 - 3 weeks of the month. Turtle fishing will require a group of 3 to 4 men who will not return home until Friday afternoon unless there is a catch. The trip will be commanded by the oldest person, and will cover considerable large geographical area, fully devoted to turtle fishing. Once the turtle is sighted, a variety of methods may then be used for its capture. During the day, turtle fishing is done at high tide when the fishermen make careful observations as they pole their punt near the reef or reef edge. Turtles can easily be distinguished from rocks deep down in the sea or can be sighted when they surface to breathe. Once an identification is made, the net is quickly placed (viri) to block the likely escape path that the turtles will take out of the reef. The disturbance (samu), is then started close to the shore or the other side of the reef and continues as the party advances, attempting to drive the turtle towards the placed turtle nets. This type of fishing may continue from high tide to when it is completely dry with the occasional placing (viri) and retrieving (yavi) of nets consequent to the sighting of turtles.

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The fisherfolk of Qoma in the province of Tailevu, given their efficiency and skill at sea have a rich knowledge of fish and their habitat which is couple with a wide array of fishing technique. In weaving Lawasau fishnet, for turtle fishing (qoli vonu), dried hibiscus stalk are fastened to hold the net and serve as an indicator when turtle is trapped, while the opposite side is tied with seashells (uma) as net boarders that will spread under ocean. Each end of the net is anchored with large corals (tauso) to avoid drifting of net.

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Lawasau (meaning sacred net) is a traditional fishnet for catching turtle, made from coconut sinnet knotted into a mesh approximately 30cm square. This traditional fishnet is owned by the people of Qoma Island, with total land area of approximately 22 hectares, situated on northeast coast of Vitilevu mainland, Fiji. The turtle fishnet is believed to be the extension of the net owner’s morality because it is believed that turtles can only be caught if the ancestral spirits are satisfied with the fishermen’s behavior and are supportive of them.

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In the picture, a group of men from Qoma Island cast fishnet into the ocean. The people of Qoma for generations have been traditional fisherfolk for the Ratu mai Verata, the overlord of Verata, an ancient kingdom in today’s Tailevu province. They also serve the Ratu mai Dawasamu and are administratively under the Ratu of Namena with the present system of provincial administration. All come under today’s Tailevu province on eastern mainland Vitilevu. They are renown for their traditional knowledge of fishing in observing the ocean currents, wind direction, the sky, understanding their fishing zones, the seasonal and temporal nature of fishing activities. It is their traditional obligation to present turtle to the chiefs of Verata and Dawasamu. There are established traditional protocols; from catching turtle to its presentation process, its taboos and strict adherence to elders who will be leading the delegation.