Friday, February 01, 2013
Killing Trout, Cremation, and “Marketing Gloss of Our Dining Choices”
In the twenty plus years I’ve been fly fishing, I’ve never killed a trout. And I’ve caught, landed and released hundreds and hundreds of trout. It’s not that I am averse to killing a trout to put on the dining room table, or to be enjoyed streamside or at the campfire, it’s just that I practice catch and release. There’s no denying that trout are tasty, but I take more pleasure in taking a trout to my hand, maybe snapping a picture, and then watching them swim away, back to their hole in the stream.
Mike Soja brought trout to my mind this morning in a post he titled Somewhere in the food chain, which includes a link to a tasty sounding trout recipe which includes some thoughts on our distance from the food chain, Trout with Brown Butter-Caper Sauce and Facing the Cruelty Behind my Cooking.
Mike opens his post with this thought on the practice of cremation.
I’m not sure about cremation, because it denies nature’s one last shot at us. Let the worms have their go, I say.
Like Mike, I also am not quite certain about cremation, though I do not rule it out of hand for myself, and I am also open to natural burial, because, as Josey Wales so succinctly put it, the birds gotta eat too.
But if I do end up in a box in the ground when I die, I am somewhat fond of the memorial Mrs. Keyte of Blockley, Gloucestershire constructed when her pet trout of 20 years died. Something simple, like the wooden pet trout headstone Mrs. Keyte made, with a few words regarding my life.