Preparing Mackerel in Busan
A fishmonger in a thick navy knit scarf stands behind a stainless steel counter at Gukje Market, his bare hands rapidly scraping scales from a silvery mackerel onto a slatted drainage board. Winter noon light streams through the high corrugated roof, catching the mist of water spray and illuminating the wet, reflective surfaces of the fresh catch. Behind him, stacks of cardboard boxes labeled in Hangul create a textured backdrop against the peeling white plaster walls. A small ceramic coaster rests near a cup of steaming barley tea, at the base of the chaotic energy of the workspace.
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