The market, though stuffed to the gills with blue crabs and yellow-striped fish, king prawns and sweet lobsters, is not very large. The parking lots on either side are teeming with pre-market fish sales. The west end is busier, and on the southwest corner is the Fish Market Cafeteria. The south side of the building is a fruit and vegetable market, very little of which is open this early. There are more outdoor vendors running along the northern, water-facing edge of the market, while inside row after row of fish vendor sells their wares.
The vendors kept busy straightening rows and stacks of fish, and, when they saw us passing, trying to come up with ways to get us to stop and chat. Usually this involved handing us a recently-deceased sea creature to hold.
But the most exciting interactions were when nobody was paying attention to us: negotiations between vendors, greetings to old customers, the act of weighing out fish—old school, using a basket of big metal weights to counter the fish in the opposing basket.
