Question for STGrule

[Rimshot]

..or anyone else that knows. Ok, on the skin side of a sturgeon filet the fat is kind of tiger striped red and yellowish. In the sturgeon I have cleaned the red part is all pretty much the same color from fish to fish. However, I have noticed the yellowish part varys a bit. What got me to ask this question is in the fish I cleaned today it was almost white. I have never seen it that pale. In contrast I have also seen it very yellow. So I'm wondering if there is something that causes this. Of course my mind is wandering thinking it is all kinds of toxins and other bad stuff building up causing it to turn yellow . I'm sure it's probably an answer like "just because" but I had to ask.

[ 01-16-2004, 05:36 PM: Message edited by: Rimshot ]

[Blue Water 23]

I am sure that people would be more likely to answer if you said where and how you caught your sturgeon. Where did you go? How was fishing?

[STGRule]

Rimshot, I don't know. It could have as much to do with what they eat (mollusks vs. fish for instance). I don't know if it could be from contaminants or not. I'll see if I can find anything next week at work.

[Rimshot]

STGrule, thanks for the quick response. That would be great if you could dig around a little and see if you can come up with anything. Also, is there any reason that it is 2 different colors to begin with? 2 different types of fat(it is all fat isn't it)? Wondering that too :grin: . Btw it's really nice to have you on this board to answer all our sturgeon questions. I don't think I have ever said thank you...so Thank you [img]graemlins/hearton.gif[/img] .
BW 23, I was fishing in the lower Willamette. We caught 2 42" that went back and a 46" that I kept. We also caught several shakers(15+) in the mid to high 30's. Also caught about 10 in the 20" range. Had several misses as well in the beginning until I figured out I needed to downsize baits a little [img]graemlins/dork.gif[/img] . They were definately taking smaller baits more agressively than a whole smelt. There are some new scents out there that really help too . Also, as Tacklebuster said in his post - They were shallow or on the front lip of the holes. And as he also said, with all the water the morning was actually a better bite for us and current wasn't a concern all day long. If you need more info PM me. Good luck .

[Salmonator]

The fish I used to catch in bonneville pool (skinny and half starved looking) usually had snow white meat, and not much of it. They seem to all have the red meat, but it also seems that the biggest fattest fish had lots of the yellow "marble". You can't really cut out the yellow but it does seem to melt out. Even the brightest estuary fish have the yellow so I'm not sure it has to do with toxins. On the other hand, the Bonneville Pool fish have plenty of PCB clams and craws to eat yet have no yellow.

[SHLEPROCK]

I caught one in the slough during the summer a couple of years ago that had yellow meat.
It tasted like.... The crawdads probably liked it. The fresh ocean fish have meat that is clear with rainbow shades in it.
It's always a gamble to keep a Willamette sturgeon