![]() Now people travel from all over to see the famous Pike Place fish throwers play their slippery game of catch, with accompanying hollers, up to 200 times a day. “You call out the order and your colleague throws it.” “It just makes it more efficient,” says Anders. Word spread and soon crowds gathered to watch king salmon and Alaskan halibut (never rockfish - too spiky) fly through the air. ![]() Rather than shuffle back to the counter, where the scales were kept, he signalled to a colleague and threw the bag of shellfish to him. He trudged from the counter to the stand - a journey of around 100 steps. It was a bitterly cold day in the early 1980s, and a customer ordered a bag of clams. This limbering up is necessary, Anders Miller explains, to prepare stiff shoulders for a shift of shovelling ice, hefting boxes and throwing fish weighing up to 15kg.įormer owner John Yokoyama, who sold the business to Anders and his fellow long-standing employees Sam Samson, Jaison Scott and Ryan Reese in 2018, started the tradition of chucking seafood through the air. This article was adapted from National Geographic Traveller (UK).Īt Pike Place Fish Market, the working day begins at 6.30am with ‘a huddle and a stretch’.
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