Fish Preparation in Hobart
by Leo McMahon
Under the flat, diffused light of an overcast midday, a weathered wooden service counter in a Hobart fish shop bears the deep, chaotic knife marks of years of filleting. A pair of hands, slick with brine, holds a silver saucepan, tilting it to pour steaming water over fresh-caught flathead fish resting on a bed of crushed ice. Nearby, a small ceramic salt cellar sits beside a woven mending basket filled with coarse twine and tangled fishing line.
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