Fish & Ships

Diners in this seafront restaurant sit between four transplas walls, three of which are actually tanks populated by all the fish that end up on the menu. These fish have been cloned, so customers know that the cod they have today will taste exactly the same if they choose it again tomorrow. The owners, Phil and Robert, are ex-dockyard workers who saved enough credits after they got married to open their own restaurant, so they are considered a local success story.

They know everyone who works—legally or illegally—on the Malecón, and they stay on good terms with most local union bosses. They use human employees rather than androids, except for a red-haired clone named Margery, who works as their head chef. The rest of the staff insist she belongs to the owners, but she seems to get paid and lives in her own apartment rather than in a clone-tel.