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”.