some of the time: we’re heading into the wetter and much slimier part of the season, so it’s back to the wellys! Sporting dresses and skirts topped (or bottomed?) with heels tends to be the strangest thing my customers get to see when they come by my work. At least once a day I hear the comment of either “you don’t look like you work at a seafood store,” or “I could never wear heels here!” I smile, and take it as a compliment. I adhere to the code of dressing for the position I want, not necessarily the position I have. To that end, I have no business in a seafood store, let alone at a fillet table wielding a knife the length of my forearm… but I love it!

Sporting my two inch closed toe heels, I deftly fillet and butterfly fish, cluster crabs, and help my customers select what they would like for dinner. There is a fine tuned art and love I have for the filleting and seafood preparation that is rivaled only by the Japanese and their treatment of sushi. I can fillet a #180lb halibut, a #50+ salmon, butterfly the tiniest trout, and maintain one of the highest recovery rates at my work, and I always credit one thing: love and respect for the food you are going to put in your body. After all, it is going to be part of you, right?

Incorporating my work into my life (and body!) is a lot easier than for most, since all I have to do is eat the very fish I sell… which I do frequently! My home kitchen has become a test kitchen for just about everything that comes in, from rockfish, lingcod, black cod, and my favorite of late: Sanddabs! This year marks the first year we’ve carried these ingenious little wild bottom fishes, and good lord, their buttery flesh is not to be missed! I abused the butter on this one, constructing a meal out of a lemon, half a stick of butter, and local eats: local greens, locally handmade pasta even made with local flour, and some ‘dabs. These little guys are flat fish like flounder, but they are “fatter” in comparison, and, my oh my, they have the most peculiar odor when fresh: reminiscent of high molasses brown sugar. No kidding, brown sugar. Go smell a bag of brown sugar, then go smell a fresh dab. See? Told you so. Amazing, isn’t it?!

sanddabs with classic meuniere

Fresh Sanddabs for dinner!

With love, I put my heels on; with love, I prepare and eat; and with love I give you your fish. If I clustered your crab, filleted your fish, or picked you out the best halibut cheek, know that I did it with love. Not just because are you a customer who indirectly pays me my wage, you are loved and respected just the same as I love and respect the seafood I give you. The love of food and a well prepared meal is a common thread world wide. Food is love, culture, family, and home all wrapped in a beautiful bundle, much like a shrimp gyoza. I make the most of this simple philosophy: I view donning on my heels and dresses is much like the presentation of food, I’m bringing it all together in a neatly tied and pretty package. So don’t underestimate your local fishmonger in heels!

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