How about a 60 lb Nicaraguan tarpon?
That could feed Dolly Parton and all of her ELEVEN brothers and sisters. Not a big tarpon eater? Perhaps bullfrog, like this pair in a Washington DC market, sounds tastier? The patron is off her head with anticipation.
This DC chef seems no more excited about his frog-boiling tasks as he inspects the shipment from New Orleans.
The Puerto Rican peddlers below may not be flashing any smiles, but the market promises a tasty dish from the land crabs. First they boil their little bodies, scrape the meat out of the shells, toss them in with ham, green peppers, olive oil, and seasoning, mix it up, then return it to the empty shells. An egg is then placed on top and baked. Interesting, no?
Maybe you would prefer something tamer, like this morning catch from Winnibigoshish Lake in Minnesota.
And a side of hush puppies please!