I"d bet that the guys fishing for $$$ keep all they can. I'd bet the wholesalers fillet the myco infected fish and sell the "clean" ones whole...but what do I know.
I"d bet that the guys fishing for $$$ keep all they can. I'd bet the wholesalers fillet the myco infected fish and sell the "clean" ones whole...but what do I know.
Had a hook and liner tell me exactly that last year. Said "his buyer would buy them unless they were really bad". Good idea to catch your own rock to eat.............Mark
I"d bet that the guys fishing for $$$ keep all they can. I'd bet the wholesalers fillet the myco infected fish and sell the "clean" ones whole...but what do I know.
You know a lot about the seafood industry! As someone who spent 5 years of my youth filleting fish and steming crabs in a fish market, the good fish go in the case whole. When they start getting cloudy in the eyes and smelly in the belly (after about a week), fillet it up and put it in the case as a fillet for another week. Good as gold.
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.
I think it makes more sense to use an icepick release and let the crabs eat them than to risk eating them at home.
That said I have always just let them go.
Hybrid Mode
