The Best and Worst of Seafood
Seafood, yum, from the yellow and ivory,
To a golden shade or pink,
Every colour in the world of oceans,
Washed up in your little tin sink.
Some have consistent features,
While others are all patchy.
And their texture is spongy to firm
To flaky, to hard, to scratchy.
I love savoury prawns and the little round mussel,
And the tender salty fried fish,
Especially mixed together
On a complicated sea food dish.
But there’s one juicy,
Moist burst in the mouth I cannot stand,
And that’s the slippery, silky oyster
Not fresh or frozen, or disguised, or canned.
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