SEAFOOD


 

We had gone to the Southside
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&.for fish
bait boiling on the surface
driven up by feeding salmon
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&.& swooped upon
by diving birds
so it was a high bite to begin with
-- humans trolling anchovies at 2O feet

when someone got hit & had a nice fish
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&.hhhhhhhhhhhanging

next thing we knew
aaaaaaaaaaaaaaaaaaaaa sea-lion
was making a bee-line
ffffffffffffffffffffffffor the captive,
line-slowed, thrashing fish

 
it was going to be a race
nnnnnnnnnnnnnnnnnnnnnnnnnnnto the boat
between fisherman & sea-lion,
the angler's buddies yelling to him,
"reel faster!  tighten the drag!"
-- either way, the salmon was a goner

 
but the pecking rights
rrrrrrrrrrrrrrrrrrrrrrrrin this chain
suddenly took another turn
for, large as a car
& out of nowhere
cccccccccccccccccccame the Great White
nosing in on the scene
with a surprisingly tranquil air
 

in fact, of all species assembled
shark the only
cccccccccccccccccalm one there
self-assured, the owner
of the restaurant   pulling in
to his parking space
dorsal fin like a '57 Chevy