The old man would have liked to keep his hand in the salt water longer but he was afraid of another sudden lurch by the fish and he stood up and braced himself and held his hand up against the sun. It was only a line burn that had cut his flesh. But it was in the working part of his hand. He knew he would need his hands before this was over and he did not like to be cut before it started.
“Now,” he said, when his hand had dried, “I must eat the small tuna. I can reach him with the gaff and eat him here in comfort.”
He knelt down and found the tuna under the stem with the gaff and drew it toward him keeping it clear of the coiled lines. 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 back bone down to the edge of the belly. When he had cut six strips he spread them out on the wood of the bow, wiped
