I hate to retype this, but the first one got lost in cyberspace.

Here's a pic of a fillet that had "white nodules" deep in the meat next to the spinal rays (no evidence of them underneath the skin like I've seen before). I didn't notice them until I removed the fillet's from the brine after 24 hours for rinsing and draining. I decided to smoke them up any way......here's the result. The meat disolved and ran out into a "tomato soup" pool when I tipped up the fillets. GROSS!!! Both fillets off this fish were the same.
BTW I smoked three other fish in the same batch that all turned out good.
Anyone else ever seen anything like this?? Once in enough, believe me! (cough)