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Fish filleting question
While cleaning some fish last night, I got curious about somethin that I have woondered about over the years, and figured I would ask all the pros out here.....
I always ice my fish and take good care of them to preserve the quality of the meat as best as possible (for those I give it to since I don't eat fish).
When I clean fish, I do it on top of my cooler. I slice and dice the fillets off, put them aside, then skin them. Then skin them. I rinse the top of the cooler off in between each step.
My question is this.
Once I skin them, before I rinse the cooler top off, there is always a yellowish color to the juice that is left on the cooler top.
Is this a normal/ natural discharge color from the striped bass meat???
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