| The
highlight is the fish stalls, packed with glistening sea bass and salmon,
buckets of salt-crusted oysters, mussels and clams, and unidentifiable
crustaceans out of which live things with tentacles make occasional
appearances. Overhead, rows of pink and grey conger eels hang from hooks,
and white-coated fishmongers turn gutting and filleting into an art form.
The best time to come here is at lunchtime when you can feast at one of
the many fish restaurants dotted around the market; the cheapest
are those on the outer edge, but it’s probably worth paying the extra to
sit amongst the colour and atmosphere of the central hall. |