The tourist season is upon us. The camper vans are rolling off the ferries, the cruise liners are disgorging thousands of passengers into the streets of Kirkwall, and the bus tours are heading for the World Heritage Sites. And the puffins have emerged again. Not only from their burrows in the cliffs of Marwick Head and Westray, but in every tourist shop in Orkney. In fact, puffins might be said to be one of the signature images of the Orkney tourist industry. Their brightly-coloured clown-like faces are easily recognizable by the most amateur of ornithologists, and lend themselves to small gift objects in every media from postcards to soft toys. There is not a gift shop or tourist attraction in Orkney that isn’t stuffed with images of puffins in one medium or another, to varying standards of artistic competence. For me, puffins rank in aesthetic appeal with those yellow plastic ducks. Give me an atmospheric row of cormorants on a wave-lashed rock any day.

However, I wish the birds themselves no harm. In particular, I have no desire to eat puffins any more than bonxies, although in the past puffins were regarded as food in many places from Ireland to Iceland by island families struggling to get enough food to survive. They are still eaten, fresh or smoked, in Iceland and the Faroe islands, although they are a protected species everywhere else in the world.

I wonder how many of our visitors know that seabirds of many species, including puffins, cormorants, fulmars, kittiwakes, guillemots and eider ducks, were once a very common source of protein. For centuries, the poverty-stricken crofters of Orkney used to lower themselves over the cliffs on the end of straw ropes to gather seabirds and their eggs. There are early photographs showing men doing this. It was a dangerous business, and there were fatalities. The men used nets, nooses, fishing lines and their bare hands. Puffins were taken out of their burrows using hooked sticks or gloved hands (they pecked).

Seabirds were eaten fresh, or salted or smoked for winter. They do not sound very tasty to me. I do not fancy eating something that tastes better if it has been buried in soil for a few days to get rid of the fishy taste. Mind you, I don’t actually like the idea of eating pheasants that have been hung up to go slightly rotten for a week or so either. Some of the eggs and feathers were used by the men’s families; some eggs were sold in local shops. To get really fresh eggs, the men might go over the cliffs, destroy all the eggs in the nests, and then come back a few days later when the birds had laid more. Feathers were traded or sold to merchants from the continent for stuffing pillows and feather beds (“The Northern Isles: Orkney and Shetland”, Alexander Fenton 1978, Chapter 59, pp510 – 23).

I was intrigued to discover that in 18^th century Anglesey, puffins were preserved by pickling. Pickled puffins were not just eaten locally, but barrels of them were sent to be sold in London. And they were considered such a delicacy that one ‘lady of the manor', Elizabeth Morgan, boasted of having a recipe for making pickled pigeons look like puffins (“Portraits of an Island: Eighteenth Century Anglesey”, Helen Ramage 1987, pages 103-4). What a horrible thought!