Above the deck, there was an extra layer of asbestos beneath the grill to prevent the coal sparks from being blown out by the wind and scorching the surface of the ship.
The fat cook, wearing an apron and a tall white hat invented by Roselle, used a fine brush to constantly apply a seasoning created from a secret recipe—basil, fennel, sea salt, pepper, and lemon juice—to the long, white strips of fish, and frequently flipped them over to ensure that both sides were evenly heated.
The flesh of the murloc's belly was fatty, dripping with drops of oil and causing the coal beneath the iron mesh to sizzle and flare up.
An enticing aroma began to fill the air, and Klein inhaled again and again.
In front of him was a round table and a chair. On top of the table was a unique looking bottle of wine. The wine was golden red in color and seemed slightly sticky as it swirled about.
