There have been some Annapolis area oystermen convicted of taking oysters off bars closed due to pollution.
These oysters were going to be sold to the public. They knew the bar was closed to harvest and the reason why.
Kinda makes sense the same would happen with sore / sick Rock.
I have kept some sore Rock. When filleted - the meat is an off light yellow hue - not really bad looking - just not the fresh , iridescence sheen of a heathly fat Rock. Side by side - big differance but once cooked - tough to tell.
Now , I pick through the sick ones to only take good ones.
In defense of hook / liners - some I know will move out of an area if they get too many sick Rock.
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