With a short but vivid stint as a teenager in both fresh and packaged fish factories (I did a couple of summers at a pea factory too, terrible business it was), the smell of fish has been something of a smelling salt of to a laborious past best forgotten. But now I can't get enough of it, same with olives, I will just stand in front of stalls and counters inhaling the glorious aromas. Sid down on stall 1, as you would expect, is a connoisseur. I like to stop by and he recommends me a fish of the week. I've been branching out and enjoying Grouper and Red Snapper lately, both new to me. Sid is only there a couple of days a week no, so try and make it down soon. read more