This forum is for general discussion related to Angling. Areas covered would include Media Reports, Conservation Issues and the promotion of the sport.
Having fished on youghal beach Saturday night and not having much luck a kind man offered me some nice cod he had just caught, i killed them myself and put them into my cooler box and kept them refrigerated until Monday morning when i went to prepare them...
There was a strong smell of amonia from the flesh of the fish even though the fish were still stiff from rigor mortis and showed no other signs of decomposition.
It's a noodle scratcher because the fish were killed by myself and refrigerated by myself so they weren't exposed to anything that would bring on decomposition that quickly
Yeah I'd agree with the lads - gut and clean out cod as soon as possible. Not wanting to put anyone off their food but I read somewhere that the worms normally found in cod stomachs will migrate into the flesh soon after the fish dies. Any cod I've taken for the pot this year I've gutted them straight away after killing them. I haven't come across any worms in the flesh at all so there might be something in it...
pajo wrote:Yeah I'd agree with the lads - gut and clean out cod as soon as possible. Not wanting to put anyone off their food but I read somewhere that the worms normally found in cod stomachs will migrate into the flesh soon after the fish dies. Any cod I've taken for the pot this year I've gutted them straight away after killing them. I haven't come across any worms in the flesh at all so there might be something in it...
Pajo
Look through the flesh of the fish you get out of a chippy and I guarantee you will find one or two
... and i was told by a doctor long ago that if those worms arent all killed in the cooking, they can get into your own gut and cause dangerous peritonitis. But I suspect most chipper "cod" these days is something else - usually pollock.