Blue lingcod: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No. 2 food dye.
Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.
Lingcod — a member of the greenling family — isn't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.
Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may be drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.
Jiggidy40 on February 22nd, 2018 at 22:24 UTC »
One fish two fish red fish blue fish
GoRacerGo on February 22nd, 2018 at 22:53 UTC »
https://www.npr.org/sections/thesalt/2014/06/17/322920045/red-fish-blue-fish-where-the-fish-flesh-rainbow-comes-from
noelbejoogin on February 23rd, 2018 at 00:30 UTC »
Where is your Cod now