Cachalot

Working a fish market on the coast means managing stock that's only hours old, dealing with the daily rhythm of trawlers coming in with their catch, and keeping everything cold and fresh in a climate that alternates between warm inland afternoons and cool ocean air. Cachalot handles the logistics of fresh fish supply in George—receiving, sorting, displaying, and moving product through the day before it deteriorates. The work involves understanding what's seasonal, what's sustainable to stock, and how to manage inventory for both walk-in customers and traders who've built relationships over years. It's the kind of operation that runs on knowledge of local fishing patterns, supplier reliability, and the rhythm of how George's coastal food economy actually moves.