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We
enter the
floor to see hundreds
of booths, people
and fileting knives
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A
small squid
not about to last long
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Mackarel
heads
are still quite
tasty for some.
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Eel.
Unago in
the making. Quite
bloody though...
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A
3 foot knife to
cut a 3" fish. A
delicate touch
is required.
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Octopus
(tako)
and more shellfish.
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A
mussell in
the full shell.
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The
whole catch
of shell fish and
bottom feeders
are displayed.
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Tuna
(hamachi) I
believe this is, all
50 kilograms of it.
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A
shot of the fish
market floor, around
9 am in the morning.
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Full Size Image |
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Boxes,
both
cardboard and
styrofoam line
the upper levels.
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On
the way to the
fish market, we
went by this
temple.
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