Walking through Shau Kei Wan Market you'll see women selling 'half-dried' fish, which are salted overnight to make them last a few extra days — a technique pioneered by the wives of fishermen to preserve their husband’s surplus catch. You can also find all manner of pungent dried seafood, not to mention fresh-caught fish, still alive and thrashing in buckets of saltwater. Every so often, a fish jumps out of a container and flops onto the street as hawkers scramble to retrieve it.