Fish filleting question

[cheferson]

Pop the bile sack?

[tattoobob]

I alway thought it was the fish slime that cover the fish

[CowHunter]

Originally Posted by cheferson

Pop the bile sack?

Thats exactly it..... If it got on the meat it would stain it right away... The only other thing is if you cut into the stomach and some of its contents leaked out...

[Back Beach]

Were there small, black fibers in the yellow stuff? Probably tipped over your spittoon and didn't notice.

[redlite]

I don't bleed bass.

Originally Posted by cheferson

Pop the bile sack?

I wouldn't know what a bile sack looks like???

Originally Posted by tattoobob

I alway thought it was the fish slime that cover the fish

I have even noticed the yellow tint on the outside of the fish as well

Originally Posted by CowHunter

Thats exactly it..... If it got on the meat it would stain it right away... The only other thing is if you cut into the stomach and some of its contents leaked out...

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......

[CowHunter]

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......

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!

[JackK]

You don't bleed bass? I guess if you don't eat it and have never gotten any complaints (I mean who could complain about free fresh fish, really...) then it doesn't matter, but I've found that the meat quality is much better if you cut where the lower limb of the gill rakers are attached to the jaw.

Now, if you're weighing something in, I can understand why you wouldn't want to bleed em

[redlite]

Originally Posted by CowHunter

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!

That is then probably the reason. I stab it like my name is Michael Myers..........I guess I slept through that day of biology disection class.......
Does it effect the meat or harmful for doing this??????? What's the best way to prevent this????

[Back Beach]

Originally Posted by redlite

What's the best way to prevent this????

Let the bass go and buy a can of tuna.

[kenyee]

Originally Posted by redlite

Does it effect the meat or harmful for doing this???????

If you hit the bile sack, it messes up the taste....but if you haven't noticed any weird taste...