After fish I rinse the fish slice and dry it

The pan is still hissing — and the thin edge of the fish slice already holds skin and oil. Easy to drop it in the sink “for later”: by morning the slots are packed, the fish smell sits in the plastic, and the hand lifts the next steak with a dirty edge. I rinse the fish slice at once, run a sponge through each slot and stand it on its edge to dry — so the edge is thin and honest again.

After fish I rinse the fish slice and dry it. Fresh fish without a market stall is another note; the sink after fish its own; leftover fish in the fridge another story. Here it’s the fish slice itself: slots clean, edge dry — not a “fishy” smell among the spoons.

If it has dried in the slots — only warm water and a soft sponge along the gaps, not a metal scourer: the thin edge goes blunt. I hang it by the hole or stand it on edge, not flat in a heap. I’m not shopping for a new fish slice in this note — it’s about the one that already turned today’s fish.

I don’t need a tool that smells of the pan all night. I need a dry fish slice I’m not ashamed to slide under the morning piece. At yours does the fish slice go under water straight after fish — or already in the morning stick to the hand from the drawer?