When you want to keep a fish that you have caught, you should kill him
at once and put him out of his misery, and this you can do either by
hitting him on the head with a stick, or by driving your knife into
his brain, or by putting your finger down his throat and then bending
his head backwards and breaking his neck.
* * * * *
CLEANING A FISH.
Then when you have killed your fish you will want to cook him.
First of all you must clean him--that is, take his insides out. The
stomach and guts of the fish are carried rather far forward in his
chest, so with your knife you cut across the narrow bit of skin which
joins his chest to his chin, and with the point of the knife
underneath the skin slit the skin of his chest and belly open as far
as the fin near his tail. Then cut through the gut in his throat and
the whole of his insides will be let loose to fall out.
But before doing this, if you have slit the belly neatly it is
interesting to look at the wonderful insides which he carries--the
heart, and lungs, and liver, and intestines, all beautifully arranged
and kept in their place and protected by the delicate ribs.
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