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  • Icelandic cod fisherman Karol Karelsson picks cod fish out of the gill nets in the belly of a fishing boat near the port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    ICE_040524_101_xw.jpg
  • Icelandic cod fisherman Karol Karelsson, cleans cod fish on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in May was 2300 kcals. He is 61 years of age; 6 feet, 1 inch tall; and 202 pounds.  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_318_xw.jpg
  • Icelandic cod fishermen drain water from a fish storage container on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula in Iceland. Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port.
    ICE_040524_102_xw.jpg
  • A fishing boat uses bright lights and nets to catch shrimp at night near the port of Longdong, on Taiwan's northeast coast. (From the book What I Eat: Around the World in 80 Diets.) Just south of Longdong, the fish market at Daxi harbor has both a wholesale and a retail market.
    TAI_081227_627_xxw.jpg
  • The watercraft used by Icelandic cod fisherman Karol Karelsson and his colleagues for cod fishing near the small part of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port.
    ICE_040524_064_xw.jpg
  • Salmon fishing in October in the Salmon River, Pulaski, NY, near the Canadian border.
    USA_121018_10_x.jpg
  • Salmon fishing in October in the Salmon River, Pulaski, NY, near the Canadian border.
    USA_121018_06_x.jpg
  • A fan lowers a bottle of wine with a fishing pole to a bullfighter after a very successful fight during April Fair, Seville, Spain.
    SPA_228_xs.jpg
  • Fishing boats in the harbor and nets on the dock at Barcelona, Spain, seen from the aerial tramway.
    SPA_109_xs.jpg
  • Fishing boats in the harbor and nets on the dock at Barcelona, Spain, seen from the aerial tramway.
    SPA_108_xs.jpg
  • Dawn over the Angkor Wat ruins presents a background for a young Cambodian man's sunrise fishing chore, Angkor Wat, Cambodia. (Man Eating Bugs page 52,53)
    CAM_meb_19_cxxs.jpg
  • A young boy carries a shark from a fishing boat to the beach in Campeche, Mexico.
    MEX_075_xs.jpg
  • Throwing out the anchor on a small fishing boat on the beach at Campeche, Mexico.
    MEX_073_xs.jpg
  • Fishing boats in the harbor and nets on the dock at Barcelona, Spain, seen from the aerial tramway.
    SPA_110_xs.jpg
  • Fishing boats in the harbor and nets on the dock at Barcelona, Spain, seen from the aerial tramway.
    SPA_113_xs.jpg
  • (MODEL RELEASED IMAGE). After a day of dogsled travel, Emil, Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.  Hungry Planet: What the World Eats (p. 149).
    GRE04_0004_xxf1.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_106_xw.jpg
  • Icelandic cod fishermen lower storage containers full of cod fish onto the dock at the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_544_xw.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a ship near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_072_xw.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_310_xw.jpg
  • Part of the catch from a day's work by Icelandic cod fisherman Karel Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_108_xw.jpg
  • A buyer checks fish with numbers painted on them ready for the pre-dawn auction at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_19_xs.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_542_xw.jpg
  • Part of the bounty from a day's work by Icelandic cod fisherman Karol Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_313_xw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_075_xw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. (From the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_109_xxw.jpg
  • A fish vendor with his fish in the municipal market, Campeche, Mexico.
    MEX_076_xs.jpg
  • Fresh mackerel catch in Campeche, Mexico. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    MEX88_0009_xxf1s.jpg
  • Retail public fish market near the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_22_xs.jpg
  • João Agustinho Cardoso, fishes in a shallow lake near the Solimoes River in Manacapuru, Brazil. (Featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food for a typical day in the month of November was 5200 kcals. He is 69 years of age; 5 feet 2.5 inches tall and 140 pounds.  João's new house has no electricity and the toilet is simply the end of the big balsa wood logs the house is floating on. There is, however, running water, and plenty of it, in the half-mile-wide branch of the river they live on. Unfortunately the water is not potable, but it is teeming with fish, including piranha, which can make swimming during the early morning or evening worrisome. The curimata in the photo is just one of dozens of species that makes its way onto João's table. Absent from his daily diet are any alcoholic or caffeinated beverages, eschewed by his Seventh-day Adventist religion.  MODEL RELEASED.
    BRA_071107_243_xw.jpg
  • Fresh fish offloaded onto the sand beach at Campeche, Mexico.
    MEX_074_xs.jpg
  • Frozen tuna with numbers painted on them ready to be shipped in ice at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_23_xs.jpg
  • Arctic char caught in a glacial lake near Cap Hope village, Greenland. The steel pikes on poles are used to chop holes in the ice.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)    After a day of dogsled travel, seal hunter Emil Madsen, his wife Erika, and the children head out to fish for arctic char. After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, Erika yanks them out of the hole with a practiced motion.
    GRE04_9194_xf1brww.jpg
  • Freshly caught fish in a basket on the beach at Tossa de Mar, Costa Brava, Spain.
    SPA_204_xs.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish..
    USA_GoFish_060809_541_rwx.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish.
    USA_GoFish_060809_533_rwx.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish.
    USA_GoFish_060809_531_rwx.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish.
    USA_GoFish_060809_525_rwx.jpg
  • Freshly netted fish in a red plastic bucket in a blue boat on the beach at Zihuatanejo, Mexico.
    MEX_072_xs.jpg
  • Freshly caught fish for sale in the market in Jayapura, Irian Jaya, Indonesia.
    Ido_meb_706_xs.jpg
  • Kids catch small fish at low tide between the elevated walkways that are the pedestrian roads of Agats, the largest town on the Arafura Sea in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_49E_xs.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish..
    USA_GoFish_060809_535_rwx.jpg
  • Chef Cindy Pawlcyn and Ken Tominaga by Cindy's swimming pool in St. Helena, CA. Napa Valley. Cindy is opening a new restaurant with Ken Tominaga called Go Fish.
    USA_GoFish_060809_517_rwx.jpg
  • Frozen tuna with numbers painted on them ready for the pre-dawn auction at the Tsukiji wholesale fish market in Tokyo, Japan.
    Japan_JAP_20_xs.jpg
  • Arctic char caught in a glacial lake (the steel pikes on poles are for chopping holes in the ice). (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_9194_xf1brw.jpg
  • Santa Monica Beach and Pier. Los Angeles, CA.
    USA_110712_02_x.jpg
  • Fishermen catching istavrit (horse mackerel) line the Galata Bridge over the Bosphorus, the strait between the Black and Aegean seas. Located on a narrow isthmus between two bodies of water, the Turkish city of Istanbul (formerly known as Constantinople and, before that, Byzantium) long dominated the trade between Europe and Asia. The Galata District in the background, a hub for both entertainment and finance, is on the European side of the Bosphorus, both geographically and culturally. Hungry Planet: What the World Eats (p. 255). This image is featured alongside the Çelik family images in Hungry Planet: What the World Eats.
    TUR01_0002_xxf1s.jpg
  • Cadaques, Spain, on the Costa Brava.
    SPA_070629_702_rwx.jpg
  • Alatupe Alatupe is spearfishing in a lagoon in Poutasi, Western Samoa, while a neighbor looks on. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. The Lagavales have pigs, chickens, a few calves, fruit trees and a vegetable garden. Material World Project.
    Wsa_mw_701_xs.jpg
  • Vang Vieng, Laos.
    LAO_110314_825_x.jpg
  • Professor George Allen holding a sturgeon at the waste water wetlands in Arcata, California. (1989) MODEL RELEASED. USA.
    USA_FISH_1_xs.jpg
  • In Western Samoa, the preparation of food often begins in the lagoon just outside the family home. Here, son-in-law Alatupe Alatupe spears an eel for dinner. The family dugout outrigger canoe anchored just beyond him will serve as his transportation back to shore a short distance away. Published in Material World, page 172. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa.
    Wsa_mw_2_xxs.jpg
  • Ft. Ross, near Timber Cove, N. Caliornia Coast
    USA_100803_135_x.jpg
  • Vang Vieng, Laos. Nam Song River with karst formation mountains.
    LAO_110314_159_x.jpg
  • Vang Vieng, Laos. Nam Song River with karst formation mountains. A spriit house in the foreground is for offerings and incense.
    LAO_110314_154_x.jpg
  • Vilagarcia port  with mussel mud flats, Galicia, North West Spain.
    SPA_172_xs.jpg
  • Vang Vieng, Laos. Nam Song River.
    LAO_110314_960_x.jpg
  • Bars full of young people on spring break,  seen while kayaking on the Nam Song River near Vang Vieng, Laos.
    LAO_110314_879_x.jpg
  • Kayaking on the Nam Song River near Vang Vieng, Laos. water buffalo.
    LAO_110314_866_x.jpg
  • Vang Vieng, Laos. Nam Song River with karst formation mountains.
    LAO_110314_140_x.jpg
  • Saranac Lake in the Adirondack Mountains, NY state.
    USA_121020_36_x.jpg
  • Nova Scotia, Canada..Cape Sable Island, Clark's Harbor. Lobster traps in silhouette on the dock with setting sun.
    CAN_04_xs.jpg
  • Mekong River at sunset in Luang Prabang, Laos. From Chomphet District across the river.
    LAO_120125_954_x.jpg
  • Mekong River at Ban Saylom, south of Luang Prabang, Laos.
    LAO_120121_146_x.jpg
  • Small wooden passenger ferry in Dubai Creek, Dubai, United Arab Emirates.
    DUB_030520_002_x.jpg
  • Boats and small ships docked in Dubai Creek, Dubai, United Arab Emirates.
    DUB_030520_001_x.jpg
  • Central Arizona Project Aqueduct near Taliesin West, Scottsdale, AZ. The CAP aqueduct, at 336 miles, is the longest in the USA. It brings water from the Colorado River to Central and Southern Arizona..
    USA_061226_17_rwx.jpg
  • Fishermen in three boats on the Loire River at Chinon in the Loire Valley, France.
    FRA_066_xs.jpg
  • Sleepy, healthful Ogimi Village, Okinawa, is home to many centenarians.
    JOK03_5833_xf1b.jpg
  • Sawa Village on the Pomats River at low tide in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_53_xs.jpg
  • Fisherman sell their catch early in the morning on the elevated walkways that are the pedestrian roads of Agats, the largest town on the Arafura Sea in the Asmat, a large, steamy hot tidal swamp. Irian Jaya, Indonesia. Travel in this part of the world is by canoe or motorboat. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_49_xs.jpg
  • A young Asmattan child in the village of Komor, along the Bo River, Irian Jaya, Indonesia. The Asmat is the worlds's largest (and hottest), swamp. (Man Eating Bugs page 64,65)
    IDO_meb_50_cxxs.jpg
  • Kayaking on the Nam Song River near Vang Vieng, Laos. water buffalo.
    LAO_110314_868_x.jpg
  • Vang Vieng, Laos. Nam Song River with karst formation mountains.
    LAO_110314_149_x.jpg
  • Mekong River at Ban Saylom, south of Luang Prabang, Laos.
    LAO_120121_144_x.jpg
  • Simon Witham, lobster fisherman near Dinosaur Cove at Cape Otway, Victoria, Australia. MODEL RELEASED.
    AUS_15_xs.jpg
  • (MODEL RELEASED IMAGE). After a five-hour sled ride from Cap Hope, the Madsens arrive at their destination, a frozen lake below a glacier. They spent most of the night ice fishing (at the end of May the sun does not set this far above the Arctic Circle)  for artic char. The next afternoon, after another 6 hours of fishing everyone gets to enjoy Emil's dinner: steamed arctic char with curry and rice in the canvas tent. (Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_0752_xf1brw.jpg
  • All along the city beach, Cubans (like these men on the Malecon, the Old Havana seawall) spend their off hours fishing, both for fun and to supplement their meager food rations. Hungry Planet: What the World Eats (p. 105).
    CUB01_0009_xxf1s.jpg
  • With a friend, the Costa grandsons, Javier (with snorkel) and Ariel (prone), spend the day fishing with snorkels and spear guns at the Havana shore, ten minutes by bike from home. Ariel cleans the catch while cousin Javier and a friend put their gear down on the rocks. Hungry Planet: What the World Eats (p. 104).
    CUB01_0008_xxf1s.jpg
  • A fish vendor in the market area near the train station of Kodaira City, outside Tokyo shows the "wing span" of a flying fish. The fish shop is one of Sayo Ukita's stops on her daily shopping bike ride from her home. As might be expected in an island nation, Japanese families eat a wide variety of seafood: fish, shellfish, and seaweed of all kinds. In any given week, the Ukitas will eat at least a dozen different kinds of fish and shellfish, and three varieties of seaweed. (Supporting image from the project Hungry Planet: What the World Eats) The Ukita family of Kodaira City, Japan, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    Japan_JAP01_0022_xf1bs.jpg
  • (MODEL RELEASED IMAGE). Emil and Erika Madsen's nephew Julian bites down on an Arctic char, half in jest, for the camera because the fish is large, but locals say that children often eat small fish raw. It's said to "tickle their bellies." After chopping holes in the ice with a pike, family members lower down hooks baited with seal fat. When the char bite, they yank them out of the hole with a practiced motion. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    GRE04_0013_xxf1.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_4323_xf1b.jpg
  • Snapper, parrotfish, and other fresh fish in the Naha City Makishi public market in Okinawa, Japan. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order.  About a third of humankind lives within 50 miles of a coast, as Carl Safina notes in his essay in the book Hungry Planet: What the World Eats (p. 202-203).
    JOK03_4323_xxf1bw.jpg
  • Researcher John Kumph monitors the free-swimming robot pike he has designed. The robot is used in research into the swimming efficiency of fish. The robot is powered by motors, which pull on its skeleton, producing a realistic swimming stroke. It is steered by its fins. A human operator using a radio controls the battery-powered robot. Photographed at the Massachusetts Institute of Technology (MIT), Cambridge, MA,  USA.
    Usa_rs_534_xs.jpg
  • In the water, pike can accelerate at a rate of eight to twelve g's, as fast as a NASA rocket. To scientists, the speed is inexplicable. In an attempt to understand how the flap of a thin fish tail can push a fish faster than any propeller, John Kumph, then an MIT graduate student, built a robotic version of a chain-pickerel?a species of pike?with a spring-wound fiberglass exoskeleton and a skin made of silicone rubber. Now under further development by iRobot, an MIT-linked company just outside Boston in Somerville, MA, the robo-fish can't yet swim nearly as fast as a real pike, suggesting how much remains to be learned. Photographed at the MIT tow tank, Cambridge, MA. From the book Robo sapiens: Evolution of a New Species, page 108-109.
    USA_rs_304_qxxs.jpg
  • Snapper, parrotfish, shellfish and skinned fugu fish in the Naha City Makishi public market. Purchasers can bring their fish upstairs to the restaurants to have their fish cooked to order. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_4618_xf1b.jpg
  • Municipal fish market in Kuwait City, Kuwait sells mostly locally caught fish. (Supporting image from the project Hungry Planet: What the World Eats.)
    KUW03_4500_xf1brw.jpg
  • Octopus and fish for sale in the famed Tsujiki fish market and auction site, Tokyo, Japan. (Supporting image from the project Hungry Planet: What the World Eats).
    Japan_JAP86_0031_xf1bs.jpg
  • Lobsterman and fish buyer Sam Tucker checks to see whether fish on auction at the Gread Diamond Island dock is fresh. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_070321_193_xw.jpg
  • Scallops, called Coquilles St. Jacques in France (shells of St. James) for sale in the weekend market in Neuilly, France, along with bar fish. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 205).
    FRA04_0006_xxf1rw.jpg
  • A fish called hamsi for sale in Istanbul, Turkey. (From a photographic gallery of fish images, in Hungry Planet: What the World Eats, p. 204).
    TUR01_0010_xxf1s.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0855_rwx.jpg
  • Fresh fish is displayed on a platter at a fish stall at the busy Santinagar Market in Dhaka, Bangladesh
    BAN_081216_366_xw.jpg
  • By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. (Supporting image from the project Hungry Planet: What the World Eats.)
    ITA03_0291_xf1b.jpg
  • Operation by a California veterinarian on a valued young Koi fish. Koi are a variety of the common carp, Cyprinus carpio. Today Koi are bred in nearly every country and considered to be the most popular fresh-water ornamental pond fish. They are often referred to as being "living jewels" or "swimming flowers". If kept properly, koi can live about 30-40 years. Some have been reportedly known to live up to 200 years. The Koi hobbyists have bred over 100 color varieties. Every Koi is unique, and the patterns that are seen on a specific Koi can never be exactly repeated. The judging of Koi at exhibitions has become a refined art, which requires many years of understanding the relationship between color, pattern, size and shape, presentation, and a number of other key traits. Prize Koi can cost several thousand dollars  USA. MODEL RELEASED.
    USA_KOI_11_xs.jpg
  • Operation by a California veterinarian on a prize-winning Koi fish. Koi are a variety of the common carp, Cyprinus carpio. Today Koi are bred in nearly every country and considered to be the most popular fresh-water ornamental pond fish. They are often referred to as being "living jewels" or "swimming flowers". If kept properly, koi can live about 30-40 years. Some have been reportedly known to live up to 200 years. The Koi hobbyists have bred over 100 color varieties. Every Koi is unique, and the patterns that are seen on a specific Koi can never be exactly repeated. The judging of Koi at exhibitions has become a refined art, which requires many years of understanding the relationship between color, pattern, size and shape, presentation, and a number of other key traits. Prize Koi can cost several thousand dollars  USA. MODEL RELEASED.
    USA_KOI_10_xs.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0986_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_0972_rwx.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA..
    USA_GoFish_060809_0823_rwx.jpg
  • Fish, fish eyes and other varieties of sea food are displayed for sale at the Suao Port, in Taiwan.
    TAI_081227_144_xw.jpg
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Peter Menzel Photography

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