I admit that I have been very gutless when it comes to purchasing fish. Ages ago, a Timorese gave me instruction on the fish inspection and purchase process.<\/p>\n
Always in the morning as the fish sit out in 30+ degrees heat all day. Check the eye colour and the colour of the gills. I forgot the details and have never been brave enough to purchase myself. Any thoughts of me becoming a doctor went out the window based on my dislike of the fish gutting and filleting process. Yet I like eating fish but don’t like getting really crook like I did early last year.<\/p>\n
The result is I buy all meat and fish frozen from one of the supermarkets. (I don’t like butchering an oxe either !)<\/p>\n
Maybe I have been asleep for a while, but I noticed the fish vendors near the Lita supermarket are now using ice. These guys have only been selling from here for a month or so (or 3) and join the fruit and veg merchants who finally returned here after a long break courtesy of the events of last year.<\/p>\n
Maybe it is time to reconsider fresh fish purchasing. A lot of the time, the fish are quite small (about 150mm in length) and probably not what most expats look for. Fresh squid hanging from a tree is not exactly the greatest look either. But if the boys provide a good selection (say 200 to 400mm length), put it on ice and offer a gutting service, I’m in.<\/p>\n","protected":false},"excerpt":{"rendered":"
I admit that I have been very gutless when it comes to purchasing fish. Ages ago, a Timorese gave me instruction on the fish inspection and purchase process. Always in the morning as the fish sit out in 30+ degrees … Continue reading