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Gerald Bosacker

Something Fishy on my Plate

A fresh brook trout is pricy treat
sauteed by Chefs before it's dead
then served, full dressed, for you to eat
censuring eyes still in its head.
I may be crude, to not eat trout
if it expires while being cooked
with crusted sneer upon its snout,
from twisted lips where it was hooked.
A Chef might laud this tortured dish,
but I believe it ranks obscene
to pay surcharge for half dressed fish
that no one cared to even clean.