Jethro80 Posted February 25, 2009 Share Posted February 25, 2009 I just finished cleaning my fruits of my labor this weekend and I had come to find out that one of the fish I cleaned had red fillets.Is this common or should I scrap this one?*Note* This fish did swallow a hook but there wasn't any blood visible at the time it was pulled out of the water Quote Link to comment Share on other sites More sharing options...
Deitz Dittrich Posted February 25, 2009 Share Posted February 25, 2009 You caught it this weekend and are just now cleaning it? That could be the cause of the red fillets? Quote Link to comment Share on other sites More sharing options...
Jethro80 Posted February 25, 2009 Author Share Posted February 25, 2009 I usually keep them on ice and really never had a problem in the past but I might have been lucky, and I've only done that with pan fish Quote Link to comment Share on other sites More sharing options...
LOTWSvirgin Posted February 25, 2009 Share Posted February 25, 2009 You caught it kept it waited several days before cleaning Yah you should eat it. J/K Does it smell funny? I have seen red fillets before and been just fine eating them But I didnt let them sit for days so I really dont know Quote Link to comment Share on other sites More sharing options...
Jethro80 Posted February 25, 2009 Author Share Posted February 25, 2009 They were completely frozen, rock solid. Quote Link to comment Share on other sites More sharing options...
croixflats Posted February 25, 2009 Share Posted February 25, 2009 Being frozen the meat crystallizes then when thawed soaks up any moister, in this case it was blood. Should be able to eat it.My theory anyways. Quote Link to comment Share on other sites More sharing options...
Big Buck Buster Posted February 25, 2009 Share Posted February 25, 2009 He just turned a northern fillet into a salmon fillet. J.K. It should be OK to eat. That has happened to northern that my grandfather gave me after they were frozen solid. I even cleaned them the next day after they thawed, and they were reddish color. Quote Link to comment Share on other sites More sharing options...
TurnUpTheFishing Posted February 25, 2009 Share Posted February 25, 2009 How red are we talking? I cleaned some crappies the other day that had some reddish coloring to some of the fillets. I ate them and they seemed fine to me. Quote Link to comment Share on other sites More sharing options...
Jethro80 Posted February 25, 2009 Author Share Posted February 25, 2009 Salmon will work Thanks guys! Quote Link to comment Share on other sites More sharing options...
Sandmannd Posted February 25, 2009 Share Posted February 25, 2009 Wouldn't worry about it if it doesn't stink. I've cleaned fish that have been a week in my freezer, never had any turn red, but they never tasted bad at all. Quote Link to comment Share on other sites More sharing options...
dougr1969 Posted February 25, 2009 Share Posted February 25, 2009 Shane, Might be heading to the Croix this afternoon. Any good new out there? Quote Link to comment Share on other sites More sharing options...
Sonicrunch Posted February 25, 2009 Share Posted February 25, 2009 Red I would eat. I had blue fillets once. Those went in the garbage. It was on a blue stringer, but I'm sure that was coincidence. Quote Link to comment Share on other sites More sharing options...
andrew chadwick Posted February 25, 2009 Share Posted February 25, 2009 try soaking it in ice water for a bit, or even better milk overnight. this is what I do with my catfish fillets. Quote Link to comment Share on other sites More sharing options...
Sandmannd Posted February 25, 2009 Share Posted February 25, 2009 Shane, Might be heading to the Croix this afternoon. Any good new out there? I don't have any Doug. Been so busy with leagues and tourneys this year, I haven't been on the river since early Jan. Go to the Croix forum, there's lots being posted down there. Quote Link to comment Share on other sites More sharing options...
CANOPY SAM Posted February 25, 2009 Share Posted February 25, 2009 Red all the way through, or just red on the exterior of one side? Many times I've seen pike, as well as catfish, with a reddish fat layer on the skin side of the fillet. Some refer to this as a "mud-line" I believe. It's seems to be an anatomic extension of the lateral line running deeper into the flesh of some species of fish.With cats it's a good idea to remove this "outer" red layer as it tends to make the meat taste a little off. I'd recommend doing the same with the pike, if indeed it is just on the outer portion of the fillets.If they're actually red all throughout the fillet I might have some second thoughts about eating them. Not too sure why this would happen, but we know it's not a Tuna so it probably shouldn't look like one - ya' know what I mean. Quote Link to comment Share on other sites More sharing options...
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