FISHY FEAST
Fresh pickerel for dinner,
        what a special treat,
Far more tender than many
        a nice of piece meat.
So many ways to it I don’t
        know which is best,
To taste it cooked different
        ways, the only test.
Fried in butter, dipped in lemon
        pepper, salt and flour,
Poached in milk so very slow,
        so good to devour,
Done in different batters and
        deep or shallow fried,
Which ever way you cook it,
        joy you cannot hide
As you bite into the pure white
        flesh of this sweet fish,
One of my all time, nothing baring,
        favourite dinner dish.

M Ann Margetson January 12, 2002