There’s an entire section of the food industry devoted to Goldfish crackers. They come in a variety of sizes and flavors, but all of them are shaped like goldfish and usually orange-colored. For obvious reasons, they have chosen not to emulate the look of a black moor, since a black cracker would be kind of gross-looking (they do come in brown, though).
I’m guessing–because I’m too lazy to search the internet right now–that someone thought it would be cute to make little orange crackers shaped like fish, but not tasting like fish, as that would also be gross, like black crackers.
But who wants to eat a cracker shaped like a fish? It’s not like it’s a great association. Fish are stinky and slimy, crackers are crunchy and yummy. Fish can be yummy, too, but science has yet to transfer that into cracker form (or maybe it has. Like I said, I’m too lazy to check).
Now, Goldfish crackers are indeed yummy. I can open a bag and my hand assumes an automatic motion where it grabs crackers from the bag, shoves them into my mouth, then continues until the bag is empty or I exercise the barest smidgen of self-control and place the bag on the top of a difficult-to-reach shelf. Still, Goldfish crackers do not taste like goldfish, so the whole concept is wrong. It’s like making crackers shaped like worms. No one wants to eat worms, not even cracker worms. Okay, someone out there probably does, but there’s no way they’re getting them (unless they already exist).
Anyway, now I want some Goldfish crackers, so I guess you win this round, Goldfish crackers!
