There are two kinds of city's points of interest - historical (such as monuments, squares and different architecture), and social - those phenomena, which the city and its locals create. If you visit a country and do not explore the last one – you’ll lose a lot. For example, big
has nothing to do with any hypermarket, where people do their shopping for a week, and even more - with a stinking Asian bazaars. There is no crush and queues, the market is more similar to the fair with rich assortment and very convenient facilities. Of course, you can buy something with you, or you can choose one among many cafes and slowly try the freshest seafood delicacies.
I want thank Australian photographer, who kept me company in this walk. I intentionally took a lot of photos for you to see seafood prices (the Australian dollar - about 0.77 USD). There is only juicy, delicious and flavorful seafood on the shelves of the fish market in
. Quality is on the highest level...
This is a market parking. The man carries purchases in a foam box, so they do not warm up:
Big Sydney Rock Oysters cost almost 13 USD per dozen. There are Pacific Rock Oysters, but I like them less than these ones. Generally, Australian oysters – are one of the most delicious I have ever tasted (I should note I've tried a lot of it):
The preparation of some yummy seafood in front of the visitors:
Here’s a fish for sashimi:
The fish is cut for buyers right there behind the counter:
Here’s lucian (snapper):
Here’s barramundi - white sea grouper:
Here’s ocean trout:
Here’re king prawns, green, still not cooked:
Large and small lobsters are different in size insignificantly. But the price differs more than twice:
This is skampi – a large sea shrimp with long, slender claws:
There’re cafes, where you can taste most of the range on the spot:
Here’s tuna sashimi. Expensive, but worth it:
Here’s a great offer: a huge set of various marine inhabitants just for $ 19 (USD):
There are shops in addition to cafes. Sauces, wine, cheese etc. are sold here:
Here’re more oysters:
Here’re alive crabs:
I tried to show particularly the process of oysters’ "unpacking"
Previously, they were opened in different ways, until one clever person invented a special clamp (making a fortune on it):
In fact, there’s nothing special: the oyster is placed in a special clamp and a knife opens it:
Then it cuts a junction point of oyster to shell:
That's all. Ready oysters are waiting for its buyer:
In my next review I will tell about the Kaplan School - about its lessons and living conditions.