An idea hoki fillet barbecue-cooked in a
chef’s stainless steel frypan is far away
topmost culinary grace isn’t too fey of a
sobering reality; blue grenadier or hake
as a species isn’t surviving an erstwhile
popularity; if it’s to endure, we will need
cease eating it - or find other easy prey
with similar extremely savoury flavours
But the guts of it is in the fish being that
exemplar of the best available for those
ubiquitous fast-food ‘fillet o’ fish’ snacks;
and in that too damn process-easy in an
industry preyed to death by avarice - la,
c’est la vie, it’ll cease to exist, tout suite
© 15 November 2014, I. D. Carswell
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