Pretty common on the bluegills in central Minnesota. Be wasting em in my opinion to toss them out with black specs. I’m frying em at 375 degrees so pretty confident there’s no risk eating them and no taste difference. Don’t let the wife see the filets before breading them and no problemo
I’m not sure I would eat them. The specs ok but the color of the meat…something doesn’t look right to me.
Looks normal if the fish was frozen prior to cleaning.Seen that many times when cleaning frozen whole fish.Black spots are just extra protein.I seldom see the white/yellow grubs in winter,those are from birds also.
<div class=”d4p-bbt-quote-title”>haleysgold wrote:</div>
I’m not sure I would eat them. The specs ok but the color of the meat…something doesn’t look right to me.Looks normal if the fish was frozen prior to cleaning.Seen that many times when cleaning frozen whole fish.Black spots are just extra protein.I seldom see the white/yellow grubs in winter,those are from birds also.
Well, the OP said it was just the light making them look a weird color. They really weren’t.
Now you say fish frozen before filleting have weird colors?
The fish I’ve cleaned after being frozen were nice and white. Bled out probably.
Like I said, the specs are fine but if they do have the colors like the pic shows them to have, I’m not eating them.
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