[Coral-List] fish questions from a chef
Aurelie.Shapiro at WWFUS.ORG
Fri Feb 27 10:40:17 EST 2009
>From my brother who's a chef. Anyone have any answers?
I have some fish queries and was wondering if either of you might be able to answer them or find someone who can.
1.Every once and a while, when I am fileting the New Zealand Snapper (Pagrus auratus) sort of a porgy or sea bream, there are a few that have these knobby bony growths on the bones between the spine and the anal spine, usually 2-3, progressively smaller towards the tail. They are round and smooth and look like big pearly blisters around the bones but are seamless appear to be bone. I have to cut around them and I lose some flesh. I would like to know what they are.
2. The past 2 pieces of Big Eye tuna that we have gotten have these flecks of hematoma closest to the skin. They are about an inch long and cannot be cut or cooked out. How does a fish get these? Poor handling, stress or other?
3. I was butchering a wild sturgeon today (at least that is what the invoice says) and when I took the skin off I found what looked like a tiny LED light on my cutting board. About 3/4 of an inch long and the thickness of a Bic pen ink tube, It was clear on one side and black on the other and there was what looked like a tiny light in the clear side...sort of like a capsule. I don't know where else it could have come from. Could it be a tracking instrument or something? I kept it.
Aurelie C. Shapiro
Remote Sensing Specialist
World Wildlife Fund - US
1250 24th street NW room 2015A
Washington DC, 20037
*new phone number* 202 495-4183
fax - 202 293-9211
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