Here’s the easy recipe: Ingredients: 2 oz. ready prepared shark’s fin, soak in cold water for an hour and drain
- 4 c. clear chicken stock
- 1 lb. celery cabbage, cut in 2 inches stripes
- 1 tsp. salt
- 1/2 tsp. MSG, optional
Directions:
- Add salt and MSG to chicken stock and bring to boil.
- Lower the heat and add shark’s fin and celery cabbage.
- Simmer for 10 minutes and serve at once.
Now to obtain that prepared shark’s fin, you will need a fisher’s boat fat with gear and bait (seal parts probably do), some robust body strength to bring the shark on board, machete those fins off and shove the torso back into the water before the shark can render the weapons in its mandible against you. This, as opposed to the hours of potboil tenderizing that must occur once you’re back onshore, must happen very swiftly. Do not linger any look upon this massive force that you have just caught on a line, and do not pause even a second beyond your gastronomical massacre. Push it, kick it, rid of it…back to the waters, useless save for its bleeding a new trail predators require. You can see from the recipe that you only need the fins. A delicacy in disguise.
Like Man.
This is why there will be no Rapture.
And I Thank God for that every day.