Huge slabs of tuna, ahi, and assorted other fish lay on the wet and shiny concrete floor. That worker there is slashing off a hunk of flesh just above the tail: this is so that the chefs and restaurateurs who are soon to bid on the fish can grab off a bit of the raw meat. They press and squeeze it with their fingers, testing for oiliness. Based on their assessment of the fish's freshness and other mysterious (to me) qualities, they make their bid. Some of these monsters weighed more than me (granted, it doesn't take much!) and were worth hundreds of bux. So this is where sashimi and sushi come from, eh?