Atlantic Salmon Steaks

Kathy Cochran (kathy@starboard-inc.com)
Tue, 24 Nov 1998 22:51:47 -0500

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Does anyone know what causes the layer of fat under the skin on the
Atlantic Salmon Steaks to turn a greenish color?

Many thanks,
Kathy Cochran
Starboard, Inc.
1714 East Boulevard
Charlotte, NC 28203
Tel. (704) 334-1677
Fax. (704) 332-9352
E-mail: kathy@starboard-inc.com

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