![]() In mid-May, when the first Copper River kings and sockeye arrive from Alaska, a whole king of 20 or more pounds might sell for upwards of $40 per pound at Pike Place Market cleaned and filleted, the same fish costs nearly double. ![]() The fishmonger closes the deal with a pretend shake of the fin and tosses the fish theatrically to his colleague behind the counter, who makes a backhanded circus catch before brandishing a large fillet knife that gleams in his hand. A couple on vacation from Kalamazoo, Michigan, giggles and points to a 10-pounder. ![]() As one of the top three favorite seafoods globally (along with tuna and shrimp), salmon isn’t a tough sell. Stacked like treasure on cushions of ice, several king salmon stare blankly back, their thick sides burnished with a silver sheen. “Never been properly introduced to the king before?” He extends an open hand.Īt Seattle’s Pike Place Market, where a ragtag collection of produce, meat, and seafood stalls overlooks the city’s downtown waterfront, crowds gather around comforting displays of food. “What’s the matter?” he asks the crowd, putting his hands on his hips. ![]() Patrolling the front of his shop in bright orange deck pants, the fishmonger drums up a little impromptu drama for tourists fingering their wallets. ![]()
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