Still Life with Cut Fish

The Market building is 1/4 mile long, with fish sellers occupying spaces along both sides of a central corridor

Seafood samples are displayed in front of pallets stacked with boxes, forklifts constantly whirring between the front lines and back storage areas

Live Lobster

Herb Slavin, in his late 80's and still working at the market - he is one of the three sons of M. Slavin and sons - a century old company. He started working in the fish business at age 15.

Salvatore Ruggiero - the frozen seafood sales manager of Joe Monani fish company - which has been in business since 1925

Bigeye Yellow Snapper

Bigeye Yellow Snapper

The ubiquitous fish hook over the shoulder

Peter of Universal Seafood - another family owned business that is over 50 years old and specializes in salmon - farmed, wild or smoked

Shad is an American type of herring that is generally too bony to eat. The roe (eggs) however are highly prized as a delicacy, albeit one high in cholestorol even before preparation in butter and/or bacon fat

The Handshake

Fresh Scallops

The fishhook at the end of the arm

Monkfish liver, or Ankimo is a traditional Japanese delicacy

Refrigerated trucks are packed just outside the building

Working through the night with headlamps on