We got a load of reds this weekend that went straight into the cooler after filleting. Upon getting home last night we dumped three bags of ice in the cooler. When we started processing them this afternoon, we notice that some of the filets were almost half pink and a half red. So if you looked at a single filet, it was half light pink and half red. Almost blotchy. I attributed this to the fact that maybe the pink part of the filet was under the water and that's why it was light pink.
Has anyone else run into this?
Is letting your filets soak in clean fresh tap(ice) water bad?