leenia,''' Rap is right. Those white "blobs" are what keep you alive and the fish dead. One tip on thawing salmon that some folks don't know: If it's frozen, always thaw it slowly over 2 or 3 days in the fridge. NEVER fast thaw it ... the flesh will turn to mush. This is because salmon is one of the few fleshes that water will infiltrate. If a fast thaw happens, the meat explodes.

My favorite white fish (bottom fish, cod, snapper, sole, etc) recipe is to simply mix a bowl half and half with white corn meal and bread crumbs. Wet the fish, roll it in the dry crumb fixture, and fast fry in hot oil. bob(deckman)nelson