Is this allright in a STRIPER?
 

i was gutting a belly-filler, 1@ 36",

when i got to the very top of the insides,,,,,,,,,
a yellow/mucus looking discharge was released??
:huh: :huh: :huh:

never had THAT happen before, and
upon further inspection of the inards;
i noticed that there was this yellowish tint to them
and a film that covered them,,,,,,,,,,,,,,,,,,,,,,,,,,

i rinsed the meat thouroughly and cut out the yellow stained skin
prior to filleting each side. afterwards the meat "looked" okay.

just curious if the meat will be safe to eat?
i mean if we get sick, can't fish get diseased as well?

thanks in advance for any thoughts or suggestions, gents!
:grins: :grins: :grins:

Did you accidentally cut/pop the gall bladder? Not sure if that is the correct organ name, cut it is small translucent sack like thing hidden away around under the stomach area. I use to pop it by mistake as a kid and learned you taint the tast of it from where all that yellow stuff touches the inside cavity.

If you can avoid the tinted area. If you don't believe me - set aside a piece that you cook seperately (even if you fry it in a skillet or microwave it so you can just taste it) and try it. It will make you wretch almost..... lol.

I found a pic of it here: http://www.infovisual.info/02/033_en.html

What Ray said.

Fillet your fish first, then poke around the stomach cavity to investigate feeding habits afterwards. ;)

WOW!! a new one on me,,,,,,,,,,,,,
 

i DID NOT know that!

in FL we always bleed the catch first,
lotsa reds, and specks,,,,,,snook too.

i like it Mike P, makes good sense.

thanks Ray, but it didn't really touch the meat only
the bottom of the gullet,,,,,,,,,,great idea, though.

cook a piece first, and check for the rancid factor!!
:bl: :bl: :bl:

THANKS a million as always, gentlemen!!
carry on :wavey: :wavey: :wavey:

sounds like bile...gallbladder juice!

thankx, doc!

rookie error, guess there's a first time for

EVERYTHING! shore would hate to have killed
a 36"er, needlessly!!! pm sent, bro!

Bleeding fish is easiest done by cutting behind the gill plate.

That's what I was just going to say. Cut the main artery behind both sides of the gill plate and the fish will bleed out quickly. Just like pulmonary arteries on humans, all the blood has to go to the gills to oxygenate.

I've seen some nasty parasites outside the stomach wall - little yellowish maggot-like thingys:yak6:....sometimes you wished you did not zoonose around in there