The flesh of the young gannet or "guga" is regarded as a delicacy in Ness today though, for others, it is an acquired taste. It was a popular meat in earlier times in Scotland. In the sixteenth century it was served at the tables of Scots kings and was a favourite with the wealthy as a ’whet’ or appetizer before main meals. In the autumn of each year, a group of 10 Nessmen set sail for Sula Sgeir to kill a maximum of 2,000 young birds. They set up residence for about two weeks in stone bothys. Working in pairs, the men take the fledglings from their nests with poles, catching them around the neck with a rope noose, then killing the birds with a blow to the head. They bring home their catch to meet an eager crowd of customers. The demand is often so great that the birds have to be rationed out to ensure that each person does not go without a taste of guga. In 2009, a single guga fetched £16. 1953 saw the last journey under sail for the guga hunt, thereafter a fishing trawler was used, although it was still a five hour trip.