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. It is a
wonderful piece of God's work, and when you come to find that each
trout that you catch is made exactly in the same way, and just the
same as a trout that you may catch in New Zealand on the opposite side
of the world, you begin to understand what a wonderful Creator there
must be Who makes us all, and gives this wonderful kind of machinery
inside the body, which keeps life going for us.
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