Cutting lotte zeeduivel (angler monkfish) for steamboat hotpot dinner later. Fish is so ugly, sellers display without head, then remove filaments and membranes for home cooking. Firm flesh, won't dissolve in soup. Humbled by Belgian market offering pheasant, hare, horsemeat, spooning out steak tartare into takeout containers. Variety back home is so much smaller. (Marché de Stockel, Place Dumon, Woluwé-Saint-Pierre, Belgium) 20161126

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Saturday 26 November 2016

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