Oh, no, go ahead, you're the one who hasn't eaten in days.

[In fact, he's not even going to look over at those crabs. Enjoy them, your majesty, he's working on the fish. With one side down to bare skin, he slices neatly along the ribcage in a fillet, still attached along the dorsal side, then slices it into strips, easily detached with a tug. He sets the knife back down on a rock, then holds the half-prepared fish between the two of them and tears off a piece for himself. It's not bad. He's had better, always liked ocean fish more, but it'll do.]

Here, you take that and I'll get this big ugly thing carved up to cook.