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people used to gut fish then fillet , now lots of guys just take the fillets off the sides. I think Cowhunter is on the right track. In addition to that , there is sometimes some oil in the fish , often between the skin and the white flesh. I think you are seeing some of that too.
Also once you release the fillet , never turn it over with the flesh side down. Skin it with the flesh side up (you probably do already). Its just another way to keep the meat away from the yellow stuff. regardless of where its coming from , you don't want it on the meat.
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