The black spots on Atlantic salmon fillets contain eumelanin (IMAGE)
Caption
A substantial percentage of fillets from reared Atlantic salmon have black or red spots. Wakamatsu and coworkers [1] found that the black spots contain eumelanin, whereas the red spots do not detectably contain melanin. The lack of biochemical continuity between red and black spots supports that they derive from different cellular origins, namely red blood cells through hemorrhage and melanomacrophages through inflammatory responses, respectively. The drawings of the salmon and fillet are from https://www.irasutoya.com/.
Credit
The figure was created by Johannes M. Dijkstra and the photographs of the spots were provided by Turid Mørkøre.
Usage Restrictions
Credit must be given to the creator.
License
CC BY