no, wait .... that's something totally different. Or is it ?
We will be anxiously awaiting the results of the testing of the "yellow" meat.
I, for one, fish lakes that have well developed Shad populations, that the Crappie feed on, heavily. And I can say that I've never noticed any such discoloration of the meat, as in your photo. That is, with the exception of those fish that I've cut thru their "bile bag" while cleaning. Then there is some "yellowing" of the meat ... if the filet isn't quickly washed off.
But, looking at the photo, I noticed that the "organ cavity" seems to be very clean - the back meat and tail meat look slightly tinged, but the lower stomach wall meat and the anal area meat look heavily yellow tinged. Maybe, since I cut most of "that" area of meat/bones away, and don't use it (when I filet them) ... then maybe I have overlooked this discoloration. I will make a point of checking a little closer - next time I filet a mess of Crappie.
Thanks for enlightening us, Tommy ... and please do post the biologist's report on the nature of the "yellow meat". In either case, good or bad, we will at least be "informed" - and that's what this forum is all about !! .........luck2ya .........cp