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Blue flesh !!??


https://www.yahoo.com/lifestyle/fisherman-alaska-reels-catch-thats-204602819.html

I saw that on the news. Flesh turns white when cooked, I guess (I did not hit the link above)

They are common around Kodiak... rocks and current equals plenty.lf Good fish.

I Saw that on my news feed. Pretty cool

Happens with lingcod too

A fair number of blue lings and cabezón down here. They’re certainly not rare. And yes, the flesh turns white when cooked. Can’t say that I’ve tried to make ceviche with a blue fish, might be an interesting experiment.

What makes the flesh blue? If explained on the news, I spaced it.

It turns white. Not great for ceviche, a bit soft.

They did not say... it is from bilirubin breaking down into biliverdin, a normal process that produces the color in bruises. It is green, but produces blue meat. It is a huge antioxidant.last I read they do not know a lot about it beyond that.

They should have shown the inside of the mouth. It is cobalt blue.

Yeah. Somewhere I've got some old school photos of a whole mess of blue fillets. I didn't realize they were such a rarity in Alaska. For the most part we didn't keep them because they were just too small.

We catch a lot of greenling and lingcod with green meat in Oregon.

The rarity is completely made up...

These greenling are blue...

We caught them regularly when I was stationed in Kodiak. They certainly aren't rare there. I was told that the flesh color depends upon diet. When I visited Kodiak last summer, the ones we caught had white flesh.

That is a female kelp greenling, not a rock greenling. Kelp greenling may have lightly colored flesh, but nothing compared to a truly blue rock greenling.

They are Hexagrammids with lingcod and Atka mackerel and other greenlings.

Thanks for clearing that up. It was a LONG time ago that I was stationed there.

We use greenling (kelp) for live baiting lingcod, greenling are lingcod candy. I don’t recall seeing blue fleshed greenling probably because I don’t keep them to eat but I have seen a fair number of cabezon with bluish meat, not as blue as the OP though. The few greenling I had cut up were fairly wormy but I don’t know if that holds for all greenling.