Question about the fish guy at Pike Place who yells when you take photos

I was at Pike Place Market in Seattle last weekend and watched a chef from a nearby spot buy 40 pounds of halibut while a tourist crowd stood there filming the fish toss like it was a show. He told me he drives 45 minutes past two closer suppliers because the fish here never sits more than a day, and he'd rather pay the markup than serve something older. Does anyone else think sourcing this way is worth the cost, or am I just being snobby about it?

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