“Do you have gumboots?” Tess asks me. “Ummm I answer well as a matter of fact I do” I answer her not mentioning that they’re pink and white polka dotted gumboots that I bought from the children’s section as I thought that the adult colours were just a bit drab. I was going to get a peek into a genuine wholesale Fish Auction and aside from gumboots, I’d need sleep as they start at 5am. Summoning a taxi wasn’t easy, it was dark outside and tried to flag down three but they never even saw me. I was half asleep so I patted myself. Was I a ghost? I finally hailed a taxi and I get to the fish markets and ring George Costi of Claudio’s Seafood to let him know I am there. He comes out rather perky for a man who started work at 5am and he hands me a fluorescent jacket. They’ll go wonderfully with my gumboots I think.
The action in the stands
I’m led into a large hall in which there are boxes and boxes of fish and seafood in designated sections from A-D. The Styrofoam boxes in the centre are the boxes from New Zealand, the tuna and swordfish are in Section D and to the left are the live lobsters, eel and crabs, To the back there are bleacher style seats and each seat is fitted with a bidding mechanism and there are about 200-250 men (and one woman apart from me and the coffee lady). Facing the seats there are three huge screens.
Countdown clocks
The centre one shows the items coming up for auction showing the quantities and weights of each box as well as the supplier. On the left and right are two countdown clocks where the Dutch auctions take place. The auctioneer sets the highest price based on how much there is on the floor of a particular species and yesterday’s value. The clock starts counting down and the price decreases steadily and when someone is ready to pay that price they hit the button. It’s a game of nerves most times and one where even paying 20c a kilo over the market price can mean a saving of $150,000 a year according to George. Windy weather is particularly bad for the industry as the boats aren’t able to go out in those conditions and this in turn pushes the price up.
The seats are lined with 200-250 buyers at any one time and range from larger companies like Claudios, Costi and De Costi who visit every day to contract buyers and owner operators of suburban stores who visit 2-3 times a week for their supplies. From 4:30am buyers can inspect the fish and the different grades available and the auction starts at 5am wrapping up around 8:30am. George knows that there are certain suppliers or fisherman that he can rely on to provide better product whether it be by their fishing or handling methods but says it’s always good to check on how the produce is every day and there are three grades of quality which are priced accordingly. There are three fishing methods used today and each method produced a different quality of fish. The first is the trawler net, the second is trapping it with bait inside traps and third is longline such as snapper where they cast out 1000-2000 hooks and the fish are less damaged with the scales intact in the latter way whereas trawler caught fish are often squashed against each other in the trawler net. However trawler caught fish is less expensive than line caught fish.
Getting the boxes at the right price is quite an exercise, the clock must run for 15 seconds before any bids can be placed and in the instance of a high in demand fish, there are often several buyers jostling for the supply and who try and hit the button as soon as they can. Does he ever miss out? “All the time” George says. His restaurant customers can get frustrated and don’t often understand why he is able to get fish some days but not others – until of course they come down and see the auction in progress. There is a maximum number of boxes one can buy at 15 boxes to avoid any one person buying up the entire stock and taking a monopoly. The old markets had the older system (similar to ebay) where people bid up to the amount that they wanted to pay but this was time consuming with auctions finishing around 11am.
In terms of imported versus Australian fish, only about 2% of the fish on the floor is imported (not including New Zealand). The imported fish you see at the supermarket are frozen and thawed. There are less fishermen now than say 15 years ago George says due to government buyouts and closures but there are now better boats and methods and measures in place to ensure that it is sustainable as possible.
Goatfish (or Rouget as you may have seen on restaurant menus)
I ask George how old the fish is and he says that the fish on the floor this morning was caught yesterday at the earliest. Some of it is air freighted from New Zealand which can also help alleviate short supplies from within Australia and even though it is air freighted it is no more expensive.
How did George start? I should explain that the name Costi is very well known in terms of fish shops. There’s De Costi, Costi’s and Steve Costi as well as lots of other George Costis and of course they’re all related to each other. George’s father started in the industry when he was 19 years old and he was part of a family of 10 children. De Costi is George’s first cousin who joined together with his uncle Demeitriou hence the name De Costi taking the De from Demitriou and Steve Costi is George’s brother. In total there are 200 Costis.
George about to bid
George started buying fish on the auction floor in 1985. His dad’s former business partner Greg Imosides rejoined the business with George at the helm and they have been business partners for 8 years. Does he want his kids (there are 4 of them) to go into the fishing industry? Surprisingly he doesn’t really want them to. And do women get involved in the industry (looking around I can see that there aren’t many) and he says “Not really”. George balances his work with full weekends and recently was part of a charity golf match between the fishmongers and fruit wholesalers where they played golf to raise awareness of Parkinson’s Disease and they raised $115,000. Claudio’s represented the Sydney Fish Markets while Zappia’s represented the Sydney Markets and Claudio’s narrowly won retaining them the “President of the Market’s Cup”.
Box won
I ask him how much he will sell the purchases for and he tells me a typical markup is 30% gross. He will buy prawns at $25 a kilo and be able to sell them for $30 a kilo. There is also fish that he buys direct from the suppliers out of auction, in fact most of it is bought direct. Salmon is a fish that is never seen on the auction floor and it is only sold direct which is to help protect the salmon farmers as Atlantic Salmon is a farmed product which has more costs associated with it (Australian salmon is not necessarily farmed). Farming fish in some cases can be more successful and Hiramasa Kingfish is probably the best example of a fish that is better farmed than wild.
Wobbegong shark
There’s a jeer and a boo that erupts occasionally from the crowd and I ask George about it and he explains that it’s because they think that someone has overpaid for a lot of fish. There’s a big contingent of Greeks and Italians along with some Vietnamese in more recent years. The biggest days here are Monday as it’s after the weekend, Thursday as the South Australian suppliers deliver on a Thursday; and Saturday for the weekend. They’ll keep fish for 4-5 days maximum and he buys roughly 500-700 boxes a week which is about 16 tonnes of product. Over Christmas which is his busiest time, they do 2.5 times this with the most popular items being prawns and oysters. Whole salmon and snapper and smoked salmon are also popular. And how often does he eat fish himself? About 3 times a week.
Live voice auction with crab, lobster and eel
Sold Lobster
Bailer Shells
There’s some action happening in the left most corner so I go down to have a look at the the action in the live seafood section. This is a live voice auction George explains that live shellfish needs to be seen and inspected and he introduces me to his cousin, also called George Costi (see I told you!) who is nicknamed “Tiger”.
Live crabs
The buyers here are predominantly Asian from Chinese restaurants like Emperor’s Garden, Sea Treasure etc. If a lobster is over the 900 g/1kg mark then it will fetch more money. There are also Bailor shells which are used in Asian cooking much like abalone at a fraction of the price at $10-$14 a kilo. The live eels are in nets and are listless although when they’re lifted, they wriggle. As for hints with buying crab, if they look brown underneath that will suggest that the crab is full of meat.
Philip and “Tiger”
Guitar Fish
Sustainability is perhaps one of the most controversial areas of fishing and George believes that it is a totally sustainable industry based on the quotas that are set out. Fishermen buy quota and once the quota is sold, no more can be bought and no more can be fished. It costs them about $8 per kilo for quota so they’ve already started paying for the fish before it is sold and as such, fishermen prefer local sales to ones in Japan where they may not get the return they want due to the ultra strict grading system on items like tuna. The quota cost changes according to demand.
George’s purchases for the day
The main auctions are starting to clear and we see the Wheelers (people hired to move the boxes bought) taking away the purchases. George gets a list of his purchases and he will then mark the prices he wants them sold at in the store. Prices in the store change generally once a day although if something isn’t selling he will drop the prices. This morning, he has bought $11,000 worth of product.
The Tuna and Swordfish auction room
Lighter tuna (at left, as seen in tail meat cut) is graded B- whilst the redder tuna (on right) is graded B+
We go down to the tuna and swordfish live voice auctions where the swordfish and yellowfin tuna are graded and there’s a section cut along the tail to show the meat. The darker and redder the meat the higher the grading.It’s important to bleed and core the fish and if the fish shows a whiter belly, it generally indicates that the fish died prior to being lifted onto the boat. A fish firm along the back is good as it shows that rigor has set in well. I see these curious perfect circle cuts like a melon baller out of some of the fish and George explains that these are bites from Cookie Cutter sharks who are worth reading about on their own. They’re small sharks about 50cms long that can seriously damage naval ship equipment and are attracted to electrical cables.
Cookie Cutter Shark Bite in Tuna
And what was the biggest catch? A recent tuna weighing in 223kg which cost them about $5500. The bigger the tuna the better generally, particularly the blue fin tuna which is so prized and only available to be caught during Winter. The belly of course is the most prized part of the tuna and they don’t sell that separately, rather they sell quarters. If they were to sell it separately, it would fetch $200-$300 a kilo for the prized belly (or which there are three grades within it: toro, chutoro and the top grade otoro). George supplies some seafood to Tetsuya, Shiki, Azuma, Sushi E, Sushi Choo and Masuya group.
Moonfish or Opah
George at his shop
He shows me an unusual fish, Moonfish (Opah) which is a luminous silver colour albeit with its head removed and there’s also Stargazer or Monkfish. He tells me that he wouldn’t buy the Moonfish as it doesn’t look fresh at all which brings me to the question of how to choose the best fish. Intact scales and a good colour are a good way. The eyes, which are a popular way of choosing fish isn’t always a good indication as some fish have cloudy eyes. A nice sheen or slime on the scales is good and bright red gills are also desirable although this also isn’t 100% reliable. All in all he tells me that the nose is the best indicator. For prawns, a tight shell against the body is good but shells can vary for prawn types as Crystal Bay prawns have a softer shell as they’re banana prawns.
A tuna quarter
As I’m walking around, a man waves from a shop and I wave back thinking that they’re a friendly lot. He comes out towards me “You’re Not Quite Nigella aren’t you?” and I laugh surprised. “I get your emails every day, I asked George who you were as I knew your face and he told me that it was you. Great blog!” he tells me and I leave smiling.
So tell me Dear Reader, do you like seafood and if so, how do you like it cooked?
Claudio’s Quality Seafoods
Sydney Fish Markets
Banks Street, Pyrmont, NSW
Tel: +61 (02) 9660 5188
The Sydney Seafood School and Sydney Fish Markets conducts tours twice a week on Mondays and Thursdays (the tour I experienced was not part of this guided tour so yours may be quite different). Sophie Crabb (02) 9004 1143.
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67 Comments | Add your own
What an experience! I will certainly have to check it out when I am in Sydney. oooh I particularly liked the contrast between the sweet pink boots and the not so sweet looking fish
I’ve always wondered how this works. Thanks for the insight.
I love that the person to contact for the tours is named Crabb. How apt.
m such a huge fan of sea food. especially seafood soup or by grilling them
m loving the cute birdie:)
This was very insightful to how the fish industry works. I would never have imagined a reverse auction! I love seafood done simply, like chilled cooked prawns, bbq snapper with lemon freshly drizzled over and braised octopus to name a few. I’m getting hungry just thinking about it!
great post Lorraine – I really enjoyed that. And nice to see the face behind my favourite seafood shop too!
Love the article! But I then again I enjoy all your articles/blog…..hubby says I’m addicted to anything food related.
As for seafood….the more the better i.e. lobster,mud crabs, prawns, cuttlefish but not a fan of mussels or oysters (unless cooked in Sigaporean omellette!). Love my lobster cooked with Asian flavors.
How interesting. Thanks!
Fantastic article. I really enjoyed reading about the auction process – something that is very foreign to me. Well done and cute boots!
I am always so fascinated with all of these different types of fish! What a really cool expierence that must have been.
Living in Florida, I am a HUGE seafood fan. One of my favorite seafood dishes are Moules Marnier
I’ve always wanted to go to one of these! Thanks for sharing Lorraine – now I don’t need to get up early – I’ll just read your post!
I love seafood. In fact each Friday night at our house is reserved for seafood- prawns (fresh or garlic prawns), calamari- floured and fried, fish- cooked in a variety of ways, smoked salmon, oysters- hmm the list is endless.
I think it’s cool that the person who does the tour at the fishmarket’s last name is Crabb!
Another fabulous post! You are gaining popstar recognisability!
I love fish and seafood, in fact for many years I was pescatarian!
So many ways – I love choo chee fish, I love garlic and chilli bbq’d prawns (had these on the weekend) Smoked cod cakes, fish pie, Calamari rings..sushi, snapper grilled with lemon and butter, I could go ON!
What a great and insightful post! I’ve always wanted to know how they did it behind the scenes!
Very enjoyable read! Cant believe the cookie cutter shark… scary!
much love M
Awesome post – really interesting!
I love the Sydney Fish Markets! I enjoy eating most types of seafood (except oysters… and tinned fish) and keep trying to encourage our family to cook with it more often.
Great coverage & very interesting. I felt I was there with you.
All the best
Carole
Wow- what a fantastic experience! The cookie cutter sharks are amazing!! Very weird!
Thanks for sharing with us the story. I wish i could get a tour to Fish Market Auction as well ^.^
What a great article! It’s always interesting to hear about how things work behind the scenes.
Cute gum boots!
I work across the road from the fishies and never really know what goes on there – now I do!
And I never know which shop to buy from when I do pop over, so I think I’ll be popping into George’s now
this is the first time I have been by your blog. That was an interesting post, with a lot of information I didn’t know.
Gill in Canada
I’ve always meant to go to the early morning auctions to check it out – even once lived about 3 blocks away, but whilst the flesh was willing, the mind is very weak and easily swayed at 4am…
And cookie cutter sharks are really fascinating creatures! I’ve only read about their cool bites, never seen one. They’re amazingly creepy stealth hunters.
Excellent read
Great journalism again Lorraine! Now we know what’s happening there and how exciting it is – life in the fished lane…!
The tips that you passed on are a real bonus.
No doubt I love seafood, sometimes I even splurge on live Snow Crab (which is said can only be caught in 1 or 2km deep unpolluted waters).
So far I’ve been having it at The Golden Century – Sydney Chinatown (is that a good choice?), with ginger and shallot…it seems to really bring out the taste of this already sweetest and tastiest of all crabs and it’s thin shell (soft and colourless probably due to those deep dark waters where they live) makes plucking the meat so much easier compared to say rock hard mud crabs.
Good value too based on the meat to shell ratio.
Did you see Snow Crabs on the auction floor?
Informative as always =) Hope you got to grab a coffee or catch a nanna-nap following all the activity!
Very informative!! Learnt quite a few things here
how weird were those cookie cutter shark marks? i’ve never seen them before!
thanks for sharing this interesting story.
Just when I thought you’ve covered everything there is to cover in the culinary world, here you are with another interesting story! Look at all that fresh seafood! Look at that!
Fantastic post! Nice to know how it all works behind the scenes although I don’t think I’d ever be able to wake up that early to check it out! I’m a night owl
Love your gumboots! A very educational post – thanks.
I do like seafood. My faves are scallops and oysters served on the shell (in the caes of oysters, au naturel with a splash of lemon).
Really interesting. I love steamed fish Asian style best as it always seems to be moist. Hawaiian fish has also been delicious – macadamia coating and all!!
wow that’s amazing, I would love to be there to see what goes on! Only trouble is waking up at 5am!
Is anyone allowed to watch these auctions?
Fascinating post! The Costis seem like a very friendly bunch. Thanks for getting up at any ungodly hour!
Lorraine, thank you for this post! You totally brought me to a fishy world I’ve never known!
Sounds like a fun morning, even though it was an early start. Was it smelly?
Ooh, how interesting! I never knew that it was so high tech in there – with the big screens and all! Hehe. Love the gum boots too
*gasp* – had no idea what went on behind the scenes. Awesome read – thanks for the insight!
Ahhh I love your gum boots so much *steals*! Heehee I’ve shopped in the kiddy shoe section before as well
Hi Lorraine, I’m “the man who waves from the shop”. GREAT post and GREAT blog. Keep it up.
when i lived in sydney claudios was my most favourite shop at the fish markets.
totally fab post – it was lovely to read about the running from the shopholder’s and your perspective
That was great Lorraine, how fascinating. I do like seafood but don’t eat it much as we are rather far from the sea here in Wagga and I would so prefer to eat it from the markets.
This post was so interesting – I had never even thought about how the markets would work. I really enjoyed reading it
I love all seafood on the condition it isn’t overcooked.
This was a really interesting post, thank you for that! Also, in the interests of seafood sustainability, the Sustainable Seafood Guide is pretty interesting: http://www.marineconservation.org.au/WhatWeDo.asp?active_page_id=238
I’m new to the whole blogging scene, but have so far found great differences in what people tend to share on their blogs. To date I have only subscribed to one blog and that is yours! You manage to combine great looking and tasting recipes with informative posts like this one about the general topic of food that really appeals. Keep enjoying!!
And there was I thinking that if I bought boots in the kids section I’d end up with the ladybug ones with bulging out eyes… maybe next time!
Love the fish market although I confess to being a Peter’s’ girl.. and Blackwattle Deli which sells EVERYTHING you never knew you couldn’t live without! Have you done a class at the Seafood School? Love it!
What a great post! so informative and great pictures too. Love your gum boots!!
What an extremely interesting article Lorraine, now we all know what goes on behind the scenes at the Sydney Fish Market in the wee hours of the morning.
I love fish in any way or form as I come from a family of fisherman in Italy.My uncle owned three trawlers and it was fascinating to watch all the boats coming in the afternoon and inspecting their varied catches, they have more varieties of fish and shellfish.Fish is also very good for you, he lived to the ripe old age of 90! One of my cousins owns a trawler which he has named Oscar and fishes the Mediterranean waters. When I go back I just love strolling down to the harbour in the afternoon, curious at his catch. Nothing beats fresh, really fresh fish and cooked simply is the way to go.
How cool! And really well written. We visited Tsukiji fish market in Tokyo last year to watch the tuna auctions- but I couldn’t really follow what was going on. And I really could have used a pair of pretty pink gumboots!
What an experience that would be!!!!
Oh you are a right absolute scream Lorraine! Pink & white polka dotted gumboots bahahahaha! I’d like mine cooked by someone who wears just those! What a great window to the fishy world. Fab post & fun!
Many of the fish look so familiar! I LOVE fish that I think I am almost fish..A very interesting post…and gorgeous gumboots. I wld have got the same myself!
)
Such an interesting post Lorraine! I’m so jealous of your ability to buy shoes in the kids’ section, that’s totally impossible with my big feet!
I love seafood, can’t get enough of it but am limited by my budget as to how much I eat. I love it best when cooked simply, not covered in creamy sauces or thick batter. I think my favourite way to eat fish is sashimi, but really I’ll take seafood however I can get it
THis looks fantastic. I am lucky enough to live right on the coast here in Ireland and there is a fishing port on my doorstep where we can purchase the freshest of fish. But this is totally different! thanks for sharing.
And I love fresh seafood, grilled or baked in foil with simple seasoning and not much else. mmmm
Love this sydney icon!
which reminds me, I need to get down there before xmas, we often catch up with our friends from Vietnam and devour several plates of seafood with a white wine or two in the sun!
I could have done with those gumboots (we call them wellingtons) at Tsukiji! I didn’t go to the auction though, but had a great breakfast there of sushi and sashimi. So my response would be raw or stir-fried in ginger and spring onion (lobster or crab) or steamed in ginger and spring onion (fish)…
Aahh…I keep meaning to book into one of those early morning tours of the fish markets.
I always buy my fish from Claudios – they are the best. I don’t even look in the other shops at the fish markets!
What a very informative article! This looks like so much fun, I never knew there were seafood auctions! I especially love your pretty pink gumboots (we know them as golashes)!
That looks like a great experience! Really cool pictures!
Great story, NQN! Great job
Hi Lisa-Haha yes I think many wondered just what quite was with my gumboots!
Hi fat mum slim-Thankyou so much! Haha yes you have a good eye for detail!
hi nora-Isn’t he fantastic! He was so tame and not scared too!
Hi Melissa-Thankyou! I know it was a real eye opener for me too!
Yum that sounds divine! :O
Hi Renee-Thanks very much! Oh fabulous!
Hi Evelyn-Aww thankyou so much! That’s not a bad thing! Mmm yes I’m with you with the more the merrier!
Hi joey-You’re welcome!
Hi Rose-Thanks so much! Haha thanks I have made quite a bit of use of them!
Hi Christie-It was so interesting! And worth getting up early for
Ooh I love that dish too! 
Hi Trissa-Haha you should!
Hi sandra-Oh that sounds like a lovely ight to look forward to!
Hi Cam-Haha yes you have an eye for detail!
Hi Liss-It was so sweet and unexpected!
I could never give them up myself. Yum you’re making me hungry! 
Hi Yvonne-Thankyou so much!
Hi Big M-I know, what bizarre creatures they are!
xxx
Hi Mark-Thankyou very much!
Hi Suzanne-Yes I love how it’s good for you too with all those omega 3s
Hi Carole-Thankyou so much! That’s such a nice thing to say!
Hi Gastronomy Gal-It was amazing! Yes aren’t they bizarre and scary!
Hi A L-Thankyou! You can get a different version of them
Hi Gab*-Hehe thankyou so much!
Hi A Girl Called E-Oh really! So close! Lucky you
Fabulous!
Hi Gill-Welcome and thanks!
Hi Forager-Yes it’s very easy to go back to sleep at 4am!
They are aren’t they! That bite sends shivers up my spine! 
Hi Jeremy-Thanks!
Hi Howard-Thankyou so much! Oh good I’m glad that you liked the tips
Oh yes I do like sow crab too! Yes Golden Century is great for live seafood. I also like it with XO chilli sauce. I didn’t see any snow crabs there though, only mud crabs which is interesting!
Hi ms délicieuse-Thanks so much! I did
Hi YW-Thankyou! I’m so glad!
Hi brussellsprout_I know! There’s something about them that freaks me out! You’re welcome!
Hi Trisha-Aww thankyou so much! You are too kind!
Hi Jacq-Thanks so much! Haha yes me too but this was an offer to good to pass up!
Hi Cakelaw-Thankyou very much!
yes oysters au naturel are fabulous!
Hi Ellen-Yum! I haven’t tried Hawaiian fish but I can imagine that I’d love it!
hi LaiRe-I know, it’s definitely hard! You can get guided tours with the Fish Markets
Hi Lori-Yes he was very friendly! Hehe you’re welcome!
Hi sophia-You’re more than welcome!
Hi Arwen-Haha yes it was a bit smelly!
Hi Betty-I know! Who knew huh? Thanks!
Hi Karen-You’re more than welcome!
Hi Steph-Aww thanks so much! I’m so glad I bought them and didn’t ruin my proper shoes!
Haha kiddy size shopping is funny indeed!
Hi Paul-Hello! So nice to have met you and thanks for saying hello and for reading!
Hi jill-Yes I always went there too! Thankyou so much!
Hi Amy-Thanks! Of course yes I think fresher is definitely best for seafood
Hi Alex-I’m so glad!
Yes I was fascinated by it all too! 
Yes absolutely agree with you on that!
Hi Jen-You’re more than welcome! Thanks for the link!
Hi Nomes-Aww shucks thankyou. You are too sweet and thanks for reading! What a lovely thing to say
Hi Claire-Haha now those would be cute!
Oh yes I bought some fine polenta from there that day! Not yet no! 
Is it good?
Hi Dharm_Hehe thankyou so much!
Hi Matilda-Yes before we all get up!
Yes I can believe that, all those Omega 3s and all! Absolutely agree with you on that! 
Hi SarahKate-Thankyou so much! Ahh yes isn’t it fascinating there? Although they are a little less patient with the tourists there. Haha yes I wore thongs at Tsukiji! But I hosed them off afterwards
Hi Bellini-Thankyou!
Hi deeba-Haha I couldn’t have regular ones!
Cool! Thankyou so much! 
Hi zurin-Fabulous stuff! Haha great minds think alike huh?
Hi Conor-Thankyou so much!
Ahh I only just fit into them They get tight by the end of the day! Yes sashimi is divine if it’s great quality 
Hi orla -Thankyou very much! Oh you are so lucky. I bet the fish markets are different fro country to country!
Yes simple is best isn’t it!
Hi Nicci-Fabulous!
Yes sounds like a fabulous way to spend an afternoon! 
Hi Helen -Absolutely! No need to ruin good shoes
I love it raw too! Glad that you’re enjoying Japan!
Hi spice and more-Yes they are great there I agree!
It’s very early but it’s fun!
Hi Faith-Thankyou so much!
Yes it’s one of those worlds that one doesn’t know a lot about. Ahh yes galoshes too!
Hi Beau-Thankyou so much!
Hi Greer-Thanks, you are too kind!
Oo fantastic and fascinating post! Glad you were strong enough to be up so early to experience this for the rest of us who’d rather be in bed
Hi Lorraine!
Terrific write-up! Did you hear/see any prices for any of the whole Tuna or Swordfish?
Also, just a small correction (couldn’t help myself
), Toro is the general term for meat from the belly, and there are 2 types of Toro: Chu-toro and O-Toro.
NQN – I stumbled upon your blog by chance and what a fabulous little chance encounter… I am enjoying reading all of your lovely posts but imagine my surprise with this particular one – George Costi is my cousin and Tiger is my brother!
My husband and I loved reading your insight to the Fish Markets, it’s been a while since I have been a part of that world but your story and pictures make me feel like I never left. Fabulous… just fabulous. I’m hooked on your blog <3
Hi Y-Haha yes I was happy to just this once (although can’t imagine doing it daily
)
Hi Thomas-I’ve heard it differently-interesting!
Hi Joanne-Oh how fabulous! I’m so glad that you liked it! Aww you are too sweet, thankyou!
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[...] shows us the auction area where agents go to buy fish (see my story on the behind the scenes of the Fish Market auctions here) and all through the night trucks back up to the entrance and unload the fish and then he takes us [...]
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