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All three give off the grave, taciturn air of Icelandic fisherman preparing to haul up anchor for another trawl, but a more apt comparison — exceedingly odd for such a radical body of contemporary art — may be to a family of Renaissance artists, handing down a trade generation to generation.
I searched through a dozen books trying to find a method before I came to a rough description of a poor Greek fisherman preparing them in one of my favorite cookbooks, Patience Gray's "Honey From a Weed".
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A month later Jake and the other fishermen prepare to go to sea.
Families browse the area, watching fishermen prepare the crab catch and mend their nets amid dozens of souvenir shops, street entertainers, restaurants, and bakeries selling one of the city's specialties, sourdough bread.
Farther up the beach, fishermen prepare the thatched, circular boats that they row most evenings into the South China Sea, catching squid and prawns as their grandparents did before Vietnam won its independence from France in 1954.
Eventually, a couple of dive buddies and I discovered that the meals were much better at the informal outdoor picnic-style places, like Dave's BBQ, where local fishermen prepared simple meals of fresh seafood and meats on oil drum charcoal grills.
Many fishermen prepare bridles and hooks of several sizes so they are prepared for any size bait fish they happen to catch.
Somewhat dazed, the 27-year-old fisherman was preparing to return home.
The fisherman is prepared to sell his catch for as little as $4,000.
This is for various reasons: fishing is concentrated in coastal regions with few other obvious jobs; some fishermen are prepared to riot for political ends; they all do a romantic, dangerous-looking job.
A few weeks earlier, he raced to the shore to discourage a group of angry fishermen who were preparing to attack a foreign vessel that had been menacing locals.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com