I went to la Mardi marche de Maubert Mutualite this morning.
Even though that market features awesome poissoners, I prefer the bricks and mortar guy next to la boucherrie.
I asked him to filet un bar - a bass - and was fascinated as I watched the efficient reduction of a fish to two, just like store bought filets.
I had forgotten to bring my coin cache so I had to ask him to change a five euro note so I could put a tip in the tip bowl.
A high roller would have left the note.
I'm not a high roller; although I did leave three euros - he also did six scallops, “sans coquille mais avec la choses oranges”.
Anyway, I got two beautiful filets.
I had one of them for dinner.
Interesting to me: in the Atlantic they call them "bar" (bass); in the Mediterranean they call them "loupe" (wolf).
I have eaten both and can't tell the difference.