Worms... again...

You people who know about worms.  I am unclear... are the worms already in the meat of the fish?  Or do they make their way into the flesh from the gut after the fish dies?  I'm just thinking that if I'm bleeding the fish, why not gut it too.

I know Riffe lake is begining to have problems with parasitic worms with thier land locked salmon. From what I understand, these worms only reside in the stomach and not the meat, resulting in a skinny fish. As for bleeding them in the water and picking up worms, not too sure. Cook fish throughly and their should be no problems.

I am thinking of saltwater fish. Seabass and lings.

My understanding is the worms mostly live in the viscera and then migrate into the flesh after the fish dies.  But some are in the flesh before the fish dies.  Gutting right after bleeding is supposed to reduce the number of worms you find. 

Those curly ones... do those move into the flesh - or are they already there?

The curly ones are what I was talking about.

Mind you, I'm not an expert.  That is just my understanding, and I could be wrong.

Gutting right away will reduce some of the worms. I believe that some fish always have worms based on how heavily infested some fish get.

One thing that I can tell you with certainty is that gutting your fish right away will not increase the number of worms ....

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I can't believe micahgee hasn't commented on this he works for the fish lab on campus

Anthony we mostly work with a bacterial pathogen of fish not worms 

Rev if you haven't see this thread yet it is full of discussion on this very topic:

http://www.northwestkayakanglers.com/index.php?topic=5895.0