[scottw]

I think in previous discussions this was said to be possibly caused by a parasite or bacteria that they encounter when the water is warm...it does look awful.....

" It is important to note that striped bass are susceptible to other viral, bacterial and parasitic infections; therefore not all striped bass with lesions on the skin have mycobacteriosis."


this is from 2012

"According to MarineFisheries, the information available at this time indicates a slightly elevated occurrence of skin lesions on area striped bass to likely be of viral or bacterial origin, but not clearly associated with Mycobacterium.

MarineFisheries staff has been collecting information from anglers on the occurrence and geographic distribution of the skin lesions. Coastwide, the frequency appears to be low (less than five percent) but is higher in fish from southern Massachusetts, primarily Buzzards Bay and the Cape Cod Canal. Internal and external examination of afflicted fish has not indicated that these lesions are associated with Mycobacteriosis. The examination of several dozen randomly collected striped bass showed no signs of abnormalities in their spleens, the hallmark indicator of the disease.

Lesions on the skin of stripers are a relatively common occurrence and have many causative agents. The elevated frequency seen in some areas this year may be the result of anomalously high spring and summer water temperatures seen in Massachusetts and more southerly waters.

MarineFisheries says that fish with mild skin lesions are safe to handle, but the agency offers some common-sense fish handling guidelines: wear heavy gloves to avoid puncture wounds from fish spines; if cuts, scrapes or other open or inflamed areas of your skin are present, cover hands and wrists with an impermeable barrier like a rubber or vinyl glove; wash hands thoroughly with an antibacterial soap after handling fish; wash all cutting boards, surfaces, knives and other utensils used to process raw fish with warm soapy water; discard fish with large open lesions or darkened patches in the fillets; and persons who exhibit signs of infection on their hands after handling fish should contact their physician immediately.

According to VIMS there is no evidence that humans can contract mycobacteriosis by consumption of cooked fish. However, because of the risk of infection via handling, any striped bass that exhibit external signs of mycobacteriosis (unsightly skin ulcers) should be released or disposed of. Do not keep or eat a fish that you would not buy in a fish market, advises VIMS. Any fish that are consumed should be cooked thoroughly. M. shottsii, one of the bacteria responsible for causing mycobacteriosis in striped bass, prefers to grow at temperatures below about 86 degrees and is killed after heating to temperatures greater than 170 for 20 minutes."