How to fillet a fish – a poem

Oroshi hocho knives

How to fillet a fish – a poem
“Oroshi hocho knives”. Photo by Cafe Nervosa. File Source: Wikimedia Commons. License: Creative Commons Attribution ShareAlike 2.5 Generic license.

How to fillet a fish

Grab a knife – any knife.
Just as long as it is sharp.
Grab a fish – any fish.
Just make sure it is scaled,
fresh and safe to eat.
Firmly pressed down,
don’t let it slip.
Along the spine –
on an angle,
cut from head to tail.
Watch your fingers.
Diligent and cautious –
glide between flesh and bone,
all the way through
to the other side.

Note: I was inspired to write this poem after recently reading Bizzy Lizzy’s Good Things’s post “Food Verse – inspirational food writing in the form of poetry and verse”.

Comments

  1. Josie and Maud says

    How brilliant! Love this… Clever, refined and fun…You got talent not just with your amazing recipes, but your creative writing as well. Well done Padaek.. We love you!!!

    • says

      Hi Rosa, Thanks for your comment. I’m glad you like the poem. Filleting a fish is easy and with practise, anyone can be good at it. Just be careful of your fingers and hands.

    • says

      Hi Eha, Thanks for your comment. I’m glad that you like the poem. Filleting a fish is easy with practice, and rewarding too. You can also use the bones for soup and stock. I always start at the head end. There are different ways to do it but I’m certain all of them work well. Best wishes!

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