122 FAMILIAR FISH, THEIR HABITS AND CAPTURE 



fish basket mentioned in the list of tackle required. 

 Trout should always be killed as soon as caught by 

 a blow on the head, and in warm weather cleaned 

 quickly and packed in grass or leaves in the basket, 

 so that one does not touch another. A good and 

 merciful rule to follow with all fish caught is to kill 

 them at once by a blow on the head, unless one is in 

 a boat, where they can be strung on a line and kept 

 alive in the water. 



In cleaning trout use a small, sharp knife, and 

 cut them open lengthwise from the vent to the gills ; 

 then cut the under part of the gills crosswise, and 

 one pull will remove gills and intestines. A vein of 

 blood will be found along the backbone, which should 

 be removed with the point of the knife. The trout 

 is a delicate fish, and, unless carefully cleaned, soft- 

 ens and spoils quickly; therefore wash the inside 

 thoroughly. 



The salmon is cleaned in an entirely different 

 manner. A Y-cut is made at the vent and a large 

 cross cut under the head and gills. From this open- 

 ing the entrails are drawn out. Then, after washing, 

 the inside is cleaned. The flesh around the belly, 

 which contains the layers of fat, is especially prized 

 by old salmon fishers. 



For many years past individuals and clubs have 

 been leasing trout streams throughout the country, 



