Toss the fish bag the babe.Good luck,
STRIKE ZONE

P.S. Like said above,to cure both things go fishin forget the the shower.

Most things don't bother me, but for some reason, this makes me want to hurl! The fish that is , now the avatar on the other hand keeps bringing me back to look

"WOW' now thats a chromer sunday money

What type of fish was it? I've seen this a few times on the bbq but forgot what type of fish it was, either chum, or pinks? just smoke longer or cook longer, all the fat comes to the surface, ya looks nasty but cook a little longer and slower and flip the filet if possable to let the fat drip off and dry out a bit you'll be amazed at the taste, unless this is some kind of morfadite fish , then crab bait done it a few times on the bbq fliped it let the grease hit the coals and flame up a bit to dry it out turne out excellant, never done it in a smoker befor so would be trial and error

Without seeing what the fillet looked like before smoking, I'll take a guess that there were a number of small white nodules scattered throughout the fish. A friend had a coho caught at LaPush last year that had them. We contacted Dr. Martin Chen, WDFW. He provides the following information in a pamphlet he is working on concerning two parasites that might be the problem:

Henneguya spp.

This myxozoan parasite forms small white or yellow cysts about the size of a grain of rice in the flesh of marine fishes like salmon, rockfish, and flatfish. These usually do not affect the flavor, texture, or safety of the meat, but one species H. salmincola may produce visible cysts filled with milky fluid in coho and sockeye salmon, reducing the attractiveness of the flesh. However, this is not a common problem.

Kudoa spp.

Myxozoan parasites of the genus Kudoa form white cysts in the muscle of salmon and many other local marine fishes. The frequency of this problem is very low in wild-caught salmon. The cysts may be large enough to form noticeable white patches or streaks in the meat. After the death of the fish, the parasites release an enzyme that breaks down muscle tissue and causes the flesh to become soft and less desireable as food. The enzyme is fairly heat-stable and may continue to breakdown tissue even if the meat is smoked.

From the looks of the fish after smoking, it's a good bet the Kudoa species of myxozoa was the culprit. I suspect if the fillet was observed for the next few days, the heat-stable enzyme would have turned the whole thing to soup.

that exceeds the two-syllable limit in my pickup.

translation: fish bugs no good, try again.

bushbear... In the information was there any temperature to heat the fish so that the ensyme stoped working?
I just pulled a fish from brine for smoking and noticed some of the "tapioca" near the lateral line. I wonder if I smoke the fish and then bake it in the oven to get the temperature up in the fish, well, hopfully that work.

There's the answer on the fish .... and what makes you fellas seem to think I'd nuke that avatar

Looks like they've already been nuked.

Slab Hunter

No information on temperature, but for the Kudoa spp., it says the enzyme is fairly heat-stable and may continue to break-down tissue even if the meat is smoked. My read is that normal smoking temps won't stop the process.

There are a couple of references to proper preparation of fish including:

Freezing fish for at least 7 days to kill most parasites such as roundworms if you are going to eat the fish as sashimi, sushi, ceviche, etc. Freezing is not necessary if the fish is thoroughly cooked. Previously frozen fish will alleviate worries if fish is to be prepared on the rare side.

Smoking does not preserve fish and smokers that do not reach high temperatures can carry same risks as raw fish. Need to reach 140 degrees to kill parasites, 180 degrees for bacteria. You can finish lightly smoked fish in the oven at 250 degrees until the proper temp is reached.

Salting/marinating fish isn't necessarily safe unless the meat has been frozen.

bushbear,

Thanks for the information!