Good2Go

Any tog experts here?

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Caught a nice batch of tog yesterday but on filleting them one had dark inclusions in the meat. From the exterior all looked the same. Anyone have an idea  of what this is? I cut a corner of the meat off, the black inclusions run through. All were caught within a 2 hour window and filleted no later than 4 hours from when they were caught. They were not bled, which I normally do but the bite turned hot and heavy at the end of a long day and just didn't get it done. Possible the one had eaten more mussels or something else to color the meat? Don't want to eat it if unsafe. The 2 top fillets are the ones in question, next to a more "normal" fillet. Anybody else ever see this? 

 

IMG_4954.jpeg.6c57efcbd1d48f68edb08f0bc2170d94.jpeg

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That’s pretty strange looking. I have never seen that but I always bleed everything I keep. Not that bleeding would necessarily remove it. 

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I'm not positive about this, but I thought I read somewhere that they can get like that when they are on a heavy diet of mussels.  Or maybe it was a certain kind of mussels.

 

Safe to eat, but scary as hell looking.

 

I've gotten them like that before and eaten it.  didn't die.

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2 hours ago, JoeyZac said:

I'm not positive about this, but I thought I read somewhere that they can get like that when they are on a heavy diet of mussels.  Or maybe it was a certain kind of mussels.

 

Safe to eat, but scary as hell looking.

 

I've gotten them like that before and eaten it.  didn't die.

 

19 mins ago, ooeric said:

General rule of thumb with foods.

When it doubt.  Always pass.

Can never be wrong.


I agree when in doubt but Joey Z tested the hypothesis for you!

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37 mins ago, EricDice said:

I agree when in doubt but Joey Z tested the hypothesis for you!

 

True, but eating it was more an act of stubbornness than it was intelligence. ;)

 

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I spent way too much time looking this up and could find:

 

1) No case of this happening in other fish
2) No sources for blue mussels having noteworthy pigment contents
3) Read some papers on the dogwhelk (who feed on barnacles and blue mussels) and it was an old thought that they got their pigment from eating blue mussels but after research this has been disproven. 

:shrug:

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6 hours ago, JerseyJeb said:

I spent way too much time looking this up and could find:

 

1) No case of this happening in other fish.............:shrug:

 

No cases in other Tog?  Or no cases in other species?

 

Cause I have had it in Tog I've caught and eaten.  At least twice, years apart.

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Thanks guys, there's a great post from Nov 23, 2013, that discusses the same issue. Seems it is indeed from the mussels the fish ate and no harm in eating. I usually don't eat stuff that looks or smells strange (this had no discernible smell) just hate to harvest an animal and then throw it away. 

 

Best suggestion was to make fish cakes outta it; the breadcrumbs and spices hide the black flecks. Plus, it gets cooked twice just to be on the safe side! 

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11 hours ago, JoeyZac said:

 

True, but eating it was more an act of stubbornness than it was intelligence. ;)

 


:howdy:

 

Proof that stubbornness can be a service to mankind. 

 

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Posted (edited) · Report post

6 hours ago, JoeyZac said:

 

No cases in other Tog?  Or no cases in other species?

 

Cause I have had it in Tog I've caught and eaten.  At least twice, years apart.

 

Some west coast fish can get dark or uneven meat pigmentation (ling cod, cabezon) In those cases it is blue or green. Do the dark spots in the tog show up after it is cooked?

Edited by Crabcakes

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