Spring Surf Club Challenge Results

[Cool Beans]

Fish are Food not Friends.

As for the level of toxins in fillets, I think you greatly reduce the level if you remove the lateral line. That darker softer section is where I believe fish store most metals, like iron or mercury. By storing the heavier minerals along the lateral line it assists them in migration like a built in compass. I think nature designed it to store iron, but a bycatch is mercury and other toxins.

I'm not sure if it reduces that much, but I always remove the dark meat along the lateral line from my fillets.

[bloocrab]

Originally Posted by Cool Beans

....... I always remove the dark meat along the lateral line from my fillets.....

....Me too, every last bit of it, and there's quite a LOT of it unfortunately.

And with all due respect to our Medic-friend, in regards to..."I spoke directly with the State Health Dept several years ago and they where very clear that their testing was done only on samples from fillets. "

When filleting a Striper, that "red-meat" IS part of the fillet. Was it removed? Who knows at this point....I do know that when I buy a fillet from the store, the "red-meat" or that area in general is NOT removed.