krause Posted August 5, 2014 Share Posted August 5, 2014 Hi all. Just gutted a nice salmon. Fiat cut and I punctured an organ of some sort. Then lottttssss of very green fluid appeared. I washed it off but the skin/meat is a little stained. my question is, is it wise to eat the fish? Cheers guys Link to comment Share on other sites More sharing options...
Guest no one Posted August 5, 2014 Share Posted August 5, 2014 No... If your gut is telling you no and your eyes are telling you there is green stuff all over your fish then i wouldn't! Sounds like it could have been infected and you hit a big pus ball? Even google didn't have an answer which means it cant be common! Where was the green coming from? Link to comment Share on other sites More sharing options...
fishythings Posted August 5, 2014 Share Posted August 5, 2014 You must have punctured its gallbladder. It leaves yellow greenish colour and bitter taste, but still edible if cooked with a lot of spices like curry. Cheers, Andy Link to comment Share on other sites More sharing options...
Ryder Posted August 5, 2014 Share Posted August 5, 2014 I think you got the gall bladder, that can taint the flesh Link to comment Share on other sites More sharing options...
zook2001 Posted August 5, 2014 Share Posted August 5, 2014 It's just bile from the fish's gallbladder, safe to eat but not really sure about the taste,there has never been enough to worry me. Link to comment Share on other sites More sharing options...
krause Posted August 5, 2014 Author Share Posted August 5, 2014 Yer. Cheers for the input. I just cut the gut cavity as per normal, and just before the pectoral fins all the green appeared. I have no explanation. It was of a similar consistency to water, but a real vibrant green colour. All good I got rid of it, and now the tailor are here, in serious numbers. Yay Link to comment Share on other sites More sharing options...
krause Posted August 5, 2014 Author Share Posted August 5, 2014 Haha, just read the other posts. Damn, shouldnt have gotten rid of it. Owell. Cheers guys Link to comment Share on other sites More sharing options...
elferoz777 Posted August 5, 2014 Share Posted August 5, 2014 I had the same worry when I caught mine at port kembla break wall......though I had reason for worry as its right next to the steel works Link to comment Share on other sites More sharing options...
adkel53 Posted August 5, 2014 Share Posted August 5, 2014 It couldn't make it taste any worse. Link to comment Share on other sites More sharing options...
krause Posted August 5, 2014 Author Share Posted August 5, 2014 Fillet and cook with care, and salmon makes a damn fine meal Link to comment Share on other sites More sharing options...
Yowie Posted August 5, 2014 Share Posted August 5, 2014 If you are put off by the green bile, then you probably would not eat leatherjackets or long tom that have green bones. Link to comment Share on other sites More sharing options...
krause Posted August 6, 2014 Author Share Posted August 6, 2014 Haha, serious? Ive never tried them. Im not to fussed now that I know what it is, but holding a green fish and not knowing was a bit daunting... Link to comment Share on other sites More sharing options...
Paikea Posted August 6, 2014 Share Posted August 6, 2014 The gall bladders are usually quite small. Surprised that you got quite a quantity of green fluid from it. Cheers Paikea Link to comment Share on other sites More sharing options...
krause Posted August 7, 2014 Author Share Posted August 7, 2014 Ive seen tiny amounts in tailor, but dismissed it because it washed off. But the salmon (60cm model) produced alot. And I mean alllot. Link to comment Share on other sites More sharing options...
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