Markets: Meat, Poultry, Fish & Seafood
Beware: Graphic content!
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.