The guga hunt receives an annual licence from Scottish Natural Heritage that allows them to collect the birds, but the practice is not without its critics.
Animal welfare charities have in the past raised objections to the hunt.
“Some people say we are cruel; hunting the birds,” says Dods. “[But] from when you catch the bird until it’s killed, only takes 2-3 seconds.”
The guga meat is salted on Sula Sgeir and on return to Lewis, where it’s washed, repeatedly boiled and served only with potatoes.
But even back on land, the debate continues, as guga seems to split people firmly into two camps: you either like it or you don’t.
For some, it tastes like salted mackerel, while others have described it as “somewhere between rotten leather and fishy beef”.
