Holding the line with his left shoulder again, and bracing on his left hand and arm, he took the tuna off the gaff hook and put the gaff back in place. He put one knee on the fish and cut strips of dark red meat longitudinally from the back of the head to the tail. They were wedge-shaped strips and he cut them from next to the backbone down to the edge of the belly. When he had cut six strips he spread them out on the wood of the bow, wiped his knife on his trousers, and lifted the carcass of the bonito by the tail and dropped it overboard.

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