What Are We Eating Today, Caveman?

The unscaled fish had been roasted at a low temperature until it was crispy yet chewy. A clump of scales burst in his mouth, scattering evenly and sticking to the roof of his mouth and his tongue. The burst gallbladder had soaked the white flesh around the fish's belly in bile. A taste gradually spread across his tongue, like biting into a burst AA battery, or sucking hard on the end of a ballpoint pen refill.

Wang Meng had misjudged the size of the fish. What he thought was a small bite ended up opening the fish's belly again. Thanks to a thoughtful tribesman who had taken the fish skewer off his hands, the low, smoldering heat hadn't turned the innards to charcoal. Instead, it had cooked them into a lump of dark green mush with a fishy, seaweed-like stench, accompanied by the intense smell of pond-bottom muck mixed with half-digested aquatic plants.

?! Is this... poop?!