Ambulant Clam Vendor

A dude claimed to be selling abalones and scallops from San Narciso, Quezon. He hyped us up so hard that I forgot for a moment how actual abalones looked, and that scallop shells are, well, scalloped.

We ended up buying some "just for the experience" (I don't even eat the stuff, but I made abalone porridge with the non-abalones), and the guy shuffled away to his Korean restaurant suki. I suppose they are well aware what these clams are. I will update this post if I get to identify them.

Despite the misinformation, I am nonetheless pleased at this free agent making his way through our urban capillaries and hawking rural goods.

"Abalone" and "scallops". Check that wooden carrying stick though.

Cool how the net bag bunches up when he pulls the string to hang it back up!

Fishy Ferments, Makati Streetside

Since moving out of the periurbs and into the real-urbs, I've seen a greater level of spontaneous industry. The density of people here allows for more itinerant vendors and sidewalk enterprises.

Along my walk to Makati Avenue is a sometimes-stall selling dubiously colored Pangasinense bagoong and vinegar by takal (which roughly translates into scoop), measured out into very thin plastic bags.

A business built around migrant appreciation of regional food.

The pink colorant seeks to mimic the hue of tiny shrimp. No one gets it right.

An accessible dash of umami or sourness.

Fishy Ferments

A not-unimportant part of fisherfolk income and local cuisine, and also our contribution to the world of savory protein ferments: fermented fish products, namely bagoong (a general word that also pertains to fermented shrimp paste) and patis (fish sauce). Not-unimportant because, as my former-fisher hilot (traditional massage therapist) claims, these salted and stored tiny fish usually ferment just in time to provide income during fishing's inevitable low seasons. Furthermore, they satisfy that key basic human need for savoriness. They are also very nutritious, providing a lot of calcium and whatnot, but that's information for a future post.

Sea salt, two types of bagoong, and patis. The first bagoong is bonnet-head terong, the second is a mysterious (to me) white sort, about which all vendors have a different story.

Fishmongers' Containers

Here are various improvised containers that small entrepreneurs use to bring fish to the market.

Aluminum drums with perforated lids held down by synthetic rope strung through carrying handles. Smaller synthetic rope also pulls the larger rope taut.

Plastic tubs with tuna inside plastic.

A crate covered by styrofoam, which has seen better days and is sewn together by plastic straw. Carrying handles have been added to crate and covered by plastic tubing for more comfortable hands.

A drum much like the first photo, but this time with a wooden cover, which also provides ventilation.

Fishy Interests and Hacking Tools

I generally avoid meat and fish sections of the market. Though I am not a meat eater, I wouldn't say I have a real flesh aversion (I stop and stare and have this inner dialogue about nature being amoral) but I do avoid the slippery, smelly, humid section. Anyone who has picked scales off their wallet after dropping it on the wet floor will understand.

A fishing boat off Currimao, Ilocos Norte.

But recently I have gotten interested in fisheries. Perhaps if you're from the Philippines, you already know that fisherfolk are considered some of most vulnerable, improverished people in our country. For a nation with a really long and varied coastline, that says a lot about living context-appropriately. A chef friend of mine has recently gotten involved with the Oceana campaign for sustainable fishing, and our recent trip together got me thinking a lot about underutilized marine species, and observing the fisheries sector in general.

Mallet, large knife with handle, chopping board, with fish segments.

When I would ask vendors in houseware stalls selling mallet-like heavy wooden sticks with ends wrapped in rubber what they were for, I was always told they were for smacking animal or fish heads to kill them. Recently, though, I noticed that cleaver handles were in short supply, but the dull thud from the rubberized sort of clubs allowed vendors to hack away at larger tuna-family fish. I have no doubt that these are also used for chopping pork or beef.

Handle-less cleaver on chopping board.

Segment.