Bitter, bloody tasting California halibut

Has anyone ever experienced bitter, almost bloody tasting California halibut meat? I notice this every so often. I think it's the belly meat.

Would this have anything to do with handling or preparation, or just a fish here and a fish there for no apparent reason? I always bleed and gill my fish immediately.

Any thoughts would be appreciated.

Thanks,
Andrew

That sounds awful.  Have not had the problem but curious if others have. 

That sounds awful.  Have not had the problem but curious if others have.

Yeah, it's pretty gross, but like I said, it only seems to be the belly meat, and only with some fish.

I found this.

https://cooking.stackexchange.com/questions/13026/odd-flavor-in-some-white-fish-how-to-predict

Ikejime, running a wire down spine through hole in head, we use an ice pick and a piano wire, can prevent lactic acid from leaching into the meat, which causes rigor mortis, from occurring.

https://en.wikipedia.org/wiki/Ikejime

You've inspired me, if i ever catch a fish , to maintain this technique as often as possible and to master it.  Difficult to focus on it on the kayak.  I would vomit during the process unless I can get over my swaying disease.

Sounds like exactly what I'm talking about. I think it might have to do with blood or guts making contact with the meat, which would explain why it occurs mostly in the belly meat.

I found this.

https://cooking.stackexchange.com/questions/13026/odd-flavor-in-some-white-fish-how-to-predict

Ikejime, running a wire down spine through hole in head, we use an ice pick and a piano wire, can prevent lactic acid from leaching into the meat, which causes rigor mortis, from occurring.

https://en.wikipedia.org/wiki/Ikejime

You've inspired me, if i ever catch a fish , to maintain this technique as often as possible and to master it.  Difficult to focus on it on the kayak.  I would vomit during the process unless I can get over my swaying disease.

Really? How does denervation reduce anaerobic production of ATP from glycogen?

From my info from a trusted japanese chef friend, running the wire severs the vessels in the spinal column that release the atp into the meat, so there are no vessels to allow the distribution of the lactic acid.  The more I think about it, the brainkill halts the nerve function and the wire severs the spinal vessels.  I'm not sure what body fluids travel in the spine but I'm guessing all.  If you find a better explanation I would prefer it.  I'm not a biology guy.

I use all my belly meat for ceviche. Always comes out good.
But I have never caught a California halibut outside of Tomales Bay. Maybe they taste different else where?I dunno?

Did you remove the blood line?

Did you remove the blood line?

i do in the filleting process

From my info from a trusted japanese chef friend, running the wire severs the vessels in the spinal column that release the atp into the meat, so there are no vessels to allow the distribution of the lactic acid.  The more I think about it, the brainkill halts the nerve function and the wire severs the spinal vessels.  I'm not sure what body fluids travel in the spine but I'm guessing all.  If you find a better explanation I would prefer it.  I'm not a biology guy.

Yeah, so without getting into the nitty gritty.. that doesn't really make any sense. Im digging around to see if there is anything to the denervation method.

Did you remove the blood line?

i do in the filleting process

Me too.

From my info from a trusted japanese chef friend, running the wire severs the vessels in the spinal column that release the atp into the meat, so there are no vessels to allow the distribution of the lactic acid.  The more I think about it, the brainkill halts the nerve function and the wire severs the spinal vessels.  I'm not sure what body fluids travel in the spine but I'm guessing all.  If you find a better explanation I would prefer it.  I'm not a biology guy.

Yeah, so without getting into the nitty gritty.. that doesn't really make any sense. Im digging around to see if there is anything to the denervation method.

Thanks, I would like to know if the Japanese are legit this way, I know that if the process is done well, for Ahi, it raises the price dramatically compared to a non ikejime Ahi, and if it is done not well, it lowers the price below a non ikejime Ahi. I have seen photos of ikejime fillets next to non ikejime fillets and there is quite a color difference.

Seems second nature to this guy.  I'm sure it has some benefit...