Re: NANFA-- RE: Non-palatable fish

Jeremy Tiemann (jtiemann_at_inhs.uiuc.edu)
Mon, 23 Sep 2002 17:09:42 -0500

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I believe that the flesh color is due to diet (shrimp, crabs, worms,
brittle stars, snails, and small fish).

>Do you know where that specific flesh coloration originates? Is it diet, or
>something else. Isn't the blood hemoglobin based, ie: red gills?
>
>Or what?
>
>Thanks!
>
>
>> Most greenlings flesh is of a green color. They are quite tastey.
>> The lingcod (Ophiodon elongatus) can reach 5 ft and 100 lbs. While I
>> lived in AK, a buddy caught a lingcod that went ~40 lbs. It is a
>> gnarly fish with razor sharp teeth. I caught a few smaller
>> greenlings (don't know what species), and most had a green flsh, but
>> a couple had a bluish tint. If you want to know more about this
>> fish, give me a shout.
>>
>> JT
>>
>> >The Alaskan Green Ling Cod........I'm serious!
>> >
>> >Ate some myself while in the Army up there.
>> >
>> >It's an ugly fish, maybe like the Wolf-eel.........don't know the
>scientific
>> >name.
>> >
> > >BG
> > >>
>> >> << Did ya'll know that there is a fish of North America that sometimes
>has
>> >> emerald green flesh when raw?
>> >> >>
>> >>
>> >> No, BG. What fish is that?
>> >>
>> >> Lee Harper
> > > > Media, PA

-- 
Jeremy Tiemann
Illinois Natural History Survey
Center for Biodiversity
607 E. Peabody Dr.
Champaign, IL 61820
Phone: (217) 244-4594
Fax: (217) 333-4949
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