'^. 144 Angling Travels in Norway. 



1. Split up the lower jaw, lengthwise, from chin to 

 point, as indicated by 1. 



2. Make a cut just behind the top corner of the gill- 

 cover straight down from skin to back -bone, as indicated 

 by 2. 



3. Run the knife as close as possible along the upper 

 side of the backbone from 2 to root of tail, holding the 

 knife with point slightly inclined downwards, so that 

 the side bones may be severed, as indicated by 3. While 



Fio. B. 



performing this cut, the point of the knife should follow 

 the course shown by the dotted line in Fig. A, in order 

 to avoid piercing the gall-bladder and the intestines. 



4. The top-half of the fish may now be laid back with 

 the hand, and a few touches with the knife should suffice 

 to free the intestines, which are next removed. 



5. Make a cut from the under side of the fish, from the 

 skin upwards to the backbone, as indicated by 5 (Fig. B). 

 This, with the corresponding cut 2 in Fig. A, severs the 

 head from the shoulders. 



