The seine-boat leads the way followed by the vollier, and the crew of the foremost boat pass a warp, that is, throw a rope, which is fixed to the end of the seine on board the vollier, and then shoot the net overboard, which, having leaden weights at bottom, sinks, while the top is buoyed up with corks. The seine-boat is rowed in a circular course round where the fish are "stoiting" or jumping, and when they have reached the vollier, the fish are enclosed. They then join the two ends of the seine together with a cord to prevent the fish from breaking out, and whilst this is being done a man is engaged in frightening the fish away from the still open end by means of a stone fastened to a rope. When the two ends of the net are laced together, grapes, i.e. grapples, are let down to keep the net expanded and steady till the fish have been taken up. This latter process is called "tucking the seine." The boat with the tuck-seine on board passes the warp of that seine to one of the other boats and then shoots this net within the big seine. It is then drawn up to the edge of the water, when it is seen to be one quivering mass of silver. The fish are now taken or dipped out with baskets into the boats. When the boats are filled, if more fish remain in the large seine, it is left in the water, till by successive tuckings all the fish have been removed. In addition to seining large numbers of pilchards are taken in drift nets.
The Huers' House, Newquay
Formerly pilchards were smoked, and went by the name of fumados, which name has been corrupted into "fair maids." A not over-complimentary saying in Cornwall is that "pilchards and women when they are bad are very bad, and when good are only middling." Pilchards constitute an important article of food to the poorer classes on the coast, but doubtless the Cornishmen get very tired of them as an article of diet. Large quantities are exported to Spain and Italy. Some are made into "sardines" in oil in the local factories.
A peculiarity of the county is that ecclesiastical dues in the nature of tithes are levied on the persons employed in the pilchard fisheries.
The number of hogsheads packed for export every year varies considerably, but the yearly produce averages from 20,000 to 30,000 hogsheads. In certain years the amount has reached nearly 50,000. In 1901 the fishery found employment for 3734 men, in 1905 in Penzance alone for 1275. Beside pilchards, there are mackerel, hake, cod, etc.
Pilchard Boats, St Ives Harbour