So here's something I've been wondering about lately: What happens to the fish that a fishmonger isn't able to sell? We're always told to insist on "fresh" fish, but what about fish that just didn't sell yesterday? Or the day before? Do they just put it out for sale again the next day? What happens to it when it's no longer saleable?
The same question applies somewhat to butcher shops, but meat keeps much longer than fish does (and in fact is often better if it's aged). And meat that has outlived its saleability is often ground up for sausage or whatever. All of which leads me back to the fish store: What do they do with their unsold fish?