A Bloodline That's Not so Noble Author: John Hadden Q: I cut the dark meat out of all fillets I clean. I remember reading somewhere that if there are any heavy metals

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A Bloodline That's Not so Noble

A Bloodline That's Not so Noble Author: John Hadden Q: I cut the dark meat out of all fillets I clean.

I remember reading somewhere that if there are any heavy metals ortoxins in the fish, most of them will be found in this dark strip. Has anyone else heard of this? - John Hadden, McDill AFB, Tampa, FloridaA: John, you've got a good memory. The "bloodline" contains a high percentage of lipid (fatty) materials, as well as metal-bearing pigments. Certainly many of the toxic pesticides that enter our waterways can become concentrated in lipids and thus would really stack up in these bloodlines.

Metals would likely concentrate there and in the liver as well. Bloody muscle, like that of some jacks, is more likely to have higher concentrations of these toxins than white muscle, simply because blood contains such a variety of compounds. Except for a few tunas, Americans care little for red-meated fish anyway. However, in some areas, especially Central America, what we consider strong-tasting fish is preferred, and a lot of citrus is used to marinate, with the acid cutting some of the sharp taste.

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