Preparing Catch in Barcelona
Under the flat, diffused light of an overcast midday, a Barcelona fishmonger leans over a stainless steel drainboard, his hands busy with the day’s catch. Beside a plastic crate of glistening sea bream, a brass corkscrew rests casually near a pile of rough-skinned onions, likely for a post-shift meal rather than display. The wet concrete floor reflects the gray sky, against the red ceramic tiles of the stall’s interior. A customer in a linen shirt points toward the freshest fillets, while the vendor, sleeves rolled up, holds a knife, ready to slice. The mundane rhythm of the Mercat de la Boqueria, where culinary tools and raw ingredients share space with the bustling energy of the city.
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