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Native fishing boats have live wells to keep the Grouper alive. The price for live fish (sold directly to a Chineese seafood
restaurant) is twice the price of dead fish.
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A net full of Grouper. We like to throw the smaller fish back, but sometimes keep them as the Cambodians want them to feed
their families (somewhat of a dilemma).
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A nice Grouper. About 1 1/2 Kg. This is the ideal size for a restaurant fish, just right for 2 or 3 people to eat. We generally
give the live, restaurant size fish to the boatman, and keep the larger or dead fish for dinner.
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A jug of Grouper on their way to the restaurant. This load was worth about 80,000 Reals (or $20). This is a lot of money
for a Cambodian fisherman.
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