Wednesday, February 04, 2015

Fresh Fish Today (and Every Day)

Anywhere a river runs through it, near it or within motorcycle driving distance there is freshwater fish in Southeast Asia.  Often served grilled (sometimes with a salt and or herb crust) trussed in bamboo splints, it was always good.  Usually the fish was wild-caught tilapia, although sometimes in stews or braises it would be wild or farmed catfish.

At many markets, the fish would swim in a pan or tank of water until it was chosen for someone's lunch or dinner. Then it would be killed, gutted and filleted as desire by the fishmonger, usually a woman sitting on the ground or a low stool with a round wooden butcher block in front of her.  

This fish awaits a hungry customer in Luang Probang, Laos.

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