So do you trim the fat off before eating the fish? What % of the fish would you say has turned to fat?
I don't find any need to trim it, as it's located around the stomach area, or entrails, not really attached to the meat or fillets.
I don't see it on our native fish, including those on supplemental feed, but only on the HBG. However, the hybrid pond has a high density of fish present, and It's treated with fluridone. The result is a pond probably closer to a swimming pool, with pratically no vegetation present, aside from some occasional FA, which gets treated also.
I feel the lack of vegetation has negatively impacted the production of natural forage, resulting on a high dependence on hand feeding, which may account for the fatty layer.
