The words in your story must be interpreted by your audience. Terms that listeners first translate in their minds to create an idea. They can be stumbling blocks. The fewer words you use, the better. Like the old saw about the fishmonger’s sign “Fresh Fish Sold Here.” Well, yeah, I don’t want old fish, I’d assumed they weren’t free and, of course, they are here under your sign.
Better yet, tell us a fish story. Chef Donny Raymond at Hopstix restaurant in Chamblee, GA celebrates the Bluefin tuna he has flown in from Japan for his weekly #TunaThursday special. Now you have my attention.
What is your fish story?
I have a variety of interests and enjoy sharing my reflections on them here.