I found a few of those in one of the B-10 kings I filleted this weekend. Unlike the gooey Tapioca disease, these were more solid, and shaped very much like a chicken egg... only they were just 3/8ths inch in the longest dimension. I found them in the "shoulder" section of the fish close to the spine. Just squeezed them like a pumpkin seed and they popped out of the flesh whole. Fish cooked up just fine. Tapioca disease causes proteolysis of the muscle fibers even after cooking/smoking, leaving wet liquefied pockets in the meat.... YUCK!