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Markets: Meat, Poultry, Fish & Seafood

Beware: Graphic content!

Deniz Bensason, Photographer
Meat, Fish & Seafood

In culinary and fishery contexts, the term fish can also include shellfish, such as mollusks, crustaceans and echinoderms. Personally I prefer to distinguish between fish and other seafood. By contrast, I do tend to group fowl and mammalian meats into the same set.

Why? – I don’t really know.

I think it may be something cultural. The Greeks and Italians would not think twice of mixing fish, squid, clams, shrimps and other crustaceans – however they will be gastronomically outraged by a simple lamb and chicken mix.

When it comes to fish and meat markets, people fall into 3.01 categories:

• Group 1:
  Vegetarians and Vegans – Can’t stand the sight, smell or concept, will not visit, will not eat.
• Group 2:
  Carnivores – Love to see and buy fresh produce – Will visit and enjoy the experience.
• Group 3:
  Carnivores (the so called refined type) – Love to eat the end-product (packaged) but will not acknowledge the gory source – Will not want to visit and will be perturbed by the experience.
• Group 0.01:
  Vegetarians and Vegans with an idiosyncratic quirk – Can’t get enough watching the blood and gore but will not eat.