I,ve noticed some of the 10 inch fish had somewhat of a yellow tint also but the ones say 12 to 16 inches were all white. They seem to taste just fine when battered & cooked to a crispy golden brown.:D
I noticed that a few of the crappie that I cleaned over the weekend had a yellowish look to the meat. Most of them were white as usual, but a few of them looked yellow. The fish were alive when I cleaned them so it wasnt a case of the meat spoiling.
I,ve noticed some of the 10 inch fish had somewhat of a yellow tint also but the ones say 12 to 16 inches were all white. They seem to taste just fine when battered & cooked to a crispy golden brown.:D
I've seen that way down here in Louisiana also with black crappie. On those fish, even the skin is more yellow than ordinary. Purty to look at and taste fine.
"gene"
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"G" Gone but not forgotten!!
I caught some out of Neely Henry in the last 3 weeks that were like that also, don't know what is causing it.
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I noticed that also. I'll see how they taste tonight!!!
I noticed some from guntersville last year and some from the other night that was yellow. Now I do not know how true this is or if it even is but a guy told me what causes that was when a fish gets ready to lay and all of the conditions are right and the female is just fixing to lay then all of the sudden some kind of drastic change such as water level or temp causes the fish not to lay and it just absorbs the eggs back into the body. I really did not even pay any attention to tell if the fish was male or female that had the yellow meat. Guess I will next time.
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I know is hard to do, but you have to stop fishing the area lakes for Crappie ( I heard the same problem with shellcrakers ) until further notice and until we resolve the yellow meat issue. Is probably ok if you go Carp or Cat fishing tought!!
Be patient and I will post a solution here pretty soon.
Let the pigs ride in the wagon , i never heard such a thang, (lol) give your address & we,ll send ya some carp.
I've also caught some fish from Lk Harding with the yellow meat. I believe the absorption of eggs is the cause. That said, they still taste just fine!