The Provisions Market butcher team gets to work behind the counter Friday, July 28. The crew has become accustomed to the weekend rush associated with the summer barbecue season.Paul Clarke, 24, displays his filet skills as he carves a locally sourced salmon on Sunday, July 30. Out of Provisions Market’s wide variety of fresh fish and seafood, their salmon selection proves to be one of the most common attractions for customers.Paul Clarke, 24, pulls the brittle bones from a salmon filet as he prepares the fish to be put on display. “The bones are definitely the most meticulous part of the process. Oregon is the place for good salmon so I’ve pulled out thousands of these things by now,” Clarke said.A fresh Oregon salmon from a nearby fishery sits in the display case waiting to be sliced open by the Provisions team on Friday, July 28.A member of the Provisions butcher team assists a customer in sampling the house made Testa Di Maiale on Sunday, July 30. The dried meat is more commonly known as pork head.
