Cod

Cod In the stormy cauldron of the great North Sea Your future supper swims in a finny swarm Eerie. Succulent. The stand out British Meal Second only to curry with chips Topped and tailed, boned and skinned Lathered in batter, crackled and fried Transformed from a cold-eyed corpse To joy on a plate Let the ivory of your teeth savour each fishy morsel Let your nose inhale the fragrance of the ocean Timid British diner, stretch your menu Try cod's roe, as an alternative option A Frenchman dines on cod liver, cod offal Norwegians love to gorge upon cod tongue The Portuguese sit down to fish head soup Asians sup cod intestines steamed with egg Deep fried fish spines, fish lips braised in sauce In China, fried fish skin is served with noodles The Japanese are partial to Shirako (‘White Child', the name they gave to cooked cod sperm) Koreans fill their bowls with fish head curry These are the hidden glories of the cod Fish brains, bones, fish cartilage and fat Provide the world with calcium, Vitamin A Omega-3. and iron, zinc such riches! When next you come to table Hunger driven, think of your cod Pre-slaughtered, Brown or green Spots on the dorsal side, silver flashing A stripe along its lissom lateral line Think of it, in flowing aggregations An you have tossed two thirds of it away To landfill, after it died to give you food.