Fish

Ferragudo is a fishing village. Early in the morning the main street, which runs along the water, is filled with small fishing boats bringing in their catch. Chefs from the restaurants come to get the freshest fish for the day along with housewives. The market is bustling for a few hours. Later in the day we pass it and see the steel tables and floor being hosed down until the next day’s fish arrive.
Restaurants all offer a variety of grilled fish, most popular are Sea Bass and Sea Bream. It is a bit disconcerting to sit down in a restaurant, as we did yesterday, and have a big basket of fish brought to the table for us to choose which ones we’d like. A short time later they arrived back at our table grilled to perfection with the head and tail intact. Then the task of boning them began. Max seems to be better at it than I am. I manage to get a bone or two in every mouthful. They are delicious however with crispy skin rubbed with oil and coarse salt.
In a more posh restaurant we were served fish, boned at our table. It was carried out with a flair by a waiter in a white apron over his black trousers and white shirt. Using a fish knife, a fork, and a big spoon, he deftly removed the flesh from the bones. The only time I haven’t gotten a bone for each bite.