cuzzamundi
25-07-2017, 10:08 PM
Just wondering if anyone can give some insight into why my bream fillets come in two varieties: they're either firm, with a blue tinge running along the top half of the fillet, or white and not quite as firm in the others.
Most of the time (maybe all the time - haven't paid perfect attention) the white, less firm variety are in larger models, but last night I filleted two that were both 35cm, and one had the blue, and the other white flesh. One did die a bit earlier than the other, but both were treated/handled the same way.
Anyone know why this difference in colour and firmness/integrity of the flesh happens?
Cuzza
Most of the time (maybe all the time - haven't paid perfect attention) the white, less firm variety are in larger models, but last night I filleted two that were both 35cm, and one had the blue, and the other white flesh. One did die a bit earlier than the other, but both were treated/handled the same way.
Anyone know why this difference in colour and firmness/integrity of the flesh happens?
Cuzza