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Something Fishy

by Gerald Bosacker

Fresh brook trout is a pricey treat
sauteed by chefs before it’s dead
then dressed and served for you to eat
with baleful eyes still in its head.

I may be crude not to eat trout
if it expires while being cooked
with crusted sneer upon its snout,
from tortured lip where it was hooked.

Diners may laud this oppressed dish,
but I believe it ranks obscene
to pay surcharge for half-dressed fish
that no one even cared to clean.

Copyright © 2013 by Gerald Bosacker

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