My C-Cat's are in the 5# to 6# size .

The question is when I fillet them the fillet's have red meat on the skin side like an HSB has , and some have a lot of yellow looking meat [ fat im guessing ? ]

Is this common on the larger Cat's .

I feed twice a day with 32% protien fish food .

I don't like the red meat on my fish and i alwase trim it off , an also cut out the lateral line .

Wastes a little but sure looks better.

Just wondering , Harvey

Does the yellow-looking meat tend to be concentrated at the Dorsal fin? That's where I see it on my CC fillets.

I have not see any red-looking meat, but then I have only cleaned one 5+ pounder. Mostly eating 3 pounders currently.

Theo , yes that's where the yellow meat is on mine also . Must be fat ?

I've always thought the fat was just laying around loose in the abdominal cavity. My assumption is that the yellow meat by the dorsal fin differs from the white meat elsewhere due to difference in use, like white meat (low usage) vs. dark meat (heavy usage) on chickens and turkeys. ALthough I don't see how the dorsal fin (spine) would be a frequently used muscle in CC too big for anything to eat.

Maybe somebody really knows and can tell us???