I have seen some strange things on fish over the years. Baptiste has a sponge like parasite which occurs on older perch and walleye. I have seen black spot on the Trout out of Chain by Athabasca. I have seen worms in whitefish as well.
Can you tell us did you cut the gut open first before cutting the the fillet off the backbone?
It looks like you contaminated what was in the guts, on the fillet. It does not appear to be IN the fillet.
My guess is you may have some of the eggs on the fillet, as that is about the same colour and appearance: Perch eggs. But the only way to rule that out is to know how you filleted the fish to ensure you did not contaminate the fillet.
Either way, rinse and cook well, which is easy with perch.
By the way, is this the normal way you fillet a perch by removing from the spine the fillet? If it is, there is an easier way and i like to share what i learned over the years.
Don't cut the skin off the backbone completely. Leave it attached, and simply use the backbone and tail to hold the skin for skinning the fillet.
Peel out the ribs first from the fillet before cutting out the lateral bones (a small slice on either side of the very visible lateral bones), then run the knife flat against the skin to release the fillet. The V of bones will separate out, and you will have a much easier time getting a good grip on the skin and a
better looking fillet.
Drewski
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