When a wae lad was I, I did not like the smells wafting out from the fishmongers or the meat butchers in Vancouver’s Chinatown. Yet, those memories provided important lessons about food, and about how fresh fish and meat should smell before preparation and consumption.
I’ve also been thinking lately of a number of fish markets from around the world, because varied recollections of sight, smell, and taste occupy warm fuzzy places in my memory palace. They are: Lexington Market (Faidley Seafood crab cakes!) in Baltimore, US; Ben Thanh market in Ho Chi Minh City, Vietnam; Altona Fischmarkt in Hamburg, Germany; and Mercado de pescados y mariscos in Coquimbo, Chile.