So Long and Thanks For All the Fish

I was cooking tuna the other day for breakfast. Little did I know that you’re supposed to drain the oil out using the lid. So I did the best I could to drain all the oil I had. I wasn’t too successful. I thought it was really tasty, going by the half a teaspoon I sampled. So I served it into a hot pot and let my dad have it all since it was too little for the both of us. After he was done with breakfast, I came by to clear up the dining table. Most of the tuna was still there, untouched. I couldn’t believe it. This thing was delicious. I decided to scoop a bigger portion than I had when I was preparing it. Damn! It was horrible. Not the tuna, but the oil. It was too much. So I decided to google up “How to drain the vegetable oil from canned tuna.” Wow! You wouldn’t believe how easy the process is. You just squeeze out all the oil using the lid after cutting it out. Well, that’s a step.

I currently live with my parents. My mum left to go visit my sister in the U.S. last week. She used to be in charge of the fish. She would serve it up for breakfast once or twice each week and she was pretty good at it. But I never bothered to find out how she did it. Seemed like a lot of work. And canned fish looked so much more awesome from the view on the supermarket shelves. When it comes to homemade fillet, there’s always that bit of fish that carries bile in it and you can’t pick it out from the rest if it’s served in a pot. That always bothered me. It made me avoid eating her fish on certain days when I wasn’t feeling like taking my chances on that bile. But now it kind of reminds me about her strong attachment to having fish with breakfast. Cooking everything else seems easy but the fish… well the fish takes some effort. And sometimes you never know when you’re effort will go unappreciated until you stop applying it.