The phenomenon of lingcod meat turning blue is indeed fascinating and not fully understood by biologists. In his book, Love suggests that a bile pigment called biliverdin is responsible for this striking coloration. Biliverdin is a green pigment that is typically found in the bile of animals, including humans. However, how this pigment ends up in the tissues and flesh of the lingcod, and why only some individuals exhibit this coloration, remains a mystery.
To delve deeper into this topic, let’s first explore the role of biliverdin in the body. Biliverdin is a byproduct of the breakdown of heme, a component of hemoglobin found in red blood cells. When red blood cells reach the end of their lifespan, they are broken down, and biliverdin is one of the products formed during this process. In humans, biliverdin is eventually converted into bilirubin, which is then processed by the liver and excreted in the feces and urine.
In the case of lingcod, it appears that biliverdin is somehow retained in the tissues and flesh, resulting in the blue coloration. However, the exact mechanism behind this retention is still unknown. It could be related to differences in the metabolism or processing of biliverdin in lingcod compared to other species.
Interestingly, the phenomenon of blue meat is not unique to lingcod. Other fish species, such as the blue ling (Molva dypterygia) and the blue grenadier (Macruronus novaezelandiae), also exhibit this coloration. However, the underlying reasons for the blue coloration may differ among these species.
One possibility is that the presence of biliverdin in the tissues of these fish is due to a genetic or physiological variation. Just as humans may have variations in their metabolism or pigmentation, it is likely that lingcod and other fish species have their own unique variations as well. These variations could result in the accumulation and retention of biliverdin, leading to the blue coloration.
Another factor that may contribute to the blue meat in lingcod is the diet. It is known that the food consumed by an animal can influence the pigments present in its tissues. For example, the blue coloration of certain shellfish, such as lobsters and crabs, is believed to be a result of their diet, which includes astaxanthin-rich organisms. It is possible that lingcod may consume certain prey items that contain pigments or compounds that interact with biliverdin, resulting in the blue coloration of their flesh.
The exact mechanisms behind the blue coloration of lingcod meat are still unknown. The presence of biliverdin, a bile pigment, is thought to play a role, but how it gets into the tissues and flesh of the fish and why only some individuals exhibit this coloration remain a mystery. Further research is needed to unravel the genetic, physiological, and dietary factors that contribute to this fascinating phenomenon.