A fishy tale
I don’t think about kippers very often,
but there they were in the fridge
with their dead eyes and yellow label.
A weekend breakfast: how nice!
I remembered smoky sweet flesh and views over harbours.
Warm them in a jug of boiling water – why a jug? I wonder –
then serve with toast and egg.
Delicious.
Just work around the bones, I instructed.
But how? There are millions!
It’s true, but you just sort of do.
Let’s Google it, he said.
And a velvet-voiced Manx fisherman,
sliding thumb down herring spine,
told us all the ways I’d been doing it wrong.
