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Salt-Works -
Seaweed Farming -
  Fish Catching

Harvesting products from the sea is vital to the lives of many Balinese. The people of the East Coast burn coral to make lime, process sea salt, and fish.

The Balinese are not known as great seafarers like the Polynesians, nor do they have a history as long-range maritime traders like the Makassarese. Seldom did they trade farther than Lombok or Java.

Bali is lack of good, sheltered anchorage and its inhospitable, unprotected coastline studded with jagged coral reefs and high cliffs were not conducive to the development of maritime skills.

Most inland Balinese look upon the sea with fear and misgivings, but there is a quite vibrant local fishing industry which tourists rarely see.

The island's largest fishing center is at Pengambengan, 10 kilometers southwest of Negara. The second most important fishing center, and the easiest to visit, are the four fishing villages along Jimbaran Bay just south of Ngurah Rai Airport on the West Side of the narrow isthmus separating southern Bali and the Bukit Peninsula.

The best time to visit Jimbaran Bay is at the peak of the dry season (May-Sept.). Get there soon after sunrise, as the beach is deserted by midmorning. The scene is even more frenetic at Kedonganan, directly east of the airport, where up to 50 trucks line up in front of the T.P.I. fishing cooperative office waiting to haul off each day's catch.

Bali's fish harvest is around 60,000 tons per year. Roughly 70% are sardines, 20% tuna and mackerel, 10% sharks and coral fish. The export of fresh tuna to Japan and the United States alone brings in US$10 million. Most fish are canned in the plant at Suwung near Benoa, which produces 15-20 tons daily, most exported to Java.

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