Cabezon have blue flesh, not just a tint but blue. They are uglier than
ling cod but don't get as large. Being ugly and blue doesn't affect the
taste. They are quite good. They are alse finny and have sharp spines and
the holes they make in you can hurt for days. . The safest way to clean
them was to skin em after attaching their head to board with an ice pick.


"Chas Wade" wrote in message
news:0JeVb.194538$Rc4.1644667@attbi_s54...
irate (Dave LaCourse) wrote:
On the north end of the island of Adak (in the Aleutians) at the foot
of Mt.
Moffett is a fresh water lake. The fish caught there are called
Japanese
Perch, or at least that is what we called them. They could get quite
large
(for a perch) and were very tasty. Only problem was that the meat was
blue,
about the color of the sky. When it was cooked, the meat turned
white. What
would cause this meat to be blue?

I'm not sure what food it is, but Ling Cod have a tendancy to be a pale
blue too. Any idea what these perch ate? Were there any other fish in
the lake? Was it pure fresh water, or brackish?

Chas
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