Quote:
Originally Posted by redlite
I don't bleed bass.
I wouldn't know what a bile sack looks like???
I have even noticed the yellow tint on the outside of the fish as well
I never hit/ cut the internal organs so as not to get shat on the meat. meat is white, its just the liquid/ residue that comes off is yellow???
All the years of givin away fish, I've never had a complaint about the quality or taste, so I don't know......
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When you stick the knife right behind the head its easy to stick... Its right behind the head and not the belly area.. I stick it every once in a while filleting fish for clients.... Maybe you just got a contaminated hudson fish that strayed from the east river where it sat for the last few years!