I have seen a marked increase in white grubs on Vermillion over the past few years. There are more snails do to warm water and excess nutrients, and more herons than ever. The white grubs are now in most of the walleyes too. The grubs are not just under the skin, but in the flesh. When you hold a fillet up to the light you can see them in the fillet. If you pick them out with the tip of your knife the grubs squirm on the fillet table.
I have a hard time eating a fillet with lots of grubs even if it is thoroughly cooked. I just don't trust that I have cooked the meat all the way through, and it creeps me out.
80 percent of Vermillion smallmouth have tapeworms. If you cut their stomach open and spray the contents with clear cold water the tapeworms turn from clear to white and you can seew them squirm too. Most tapeworms in Minnesota's fish don't infect humans, but some do-so be carefull when using an electric fillet knife to cut through the entrails and fillet off the ribs and them skin them. The knife is contaminated after the first fish. The standard fillet technique shouldn't open the body cavity, but tapeworms can still be spread if you push too hard on a fish with a large parasite load. They either throw them up or pass them. Either way worms get on the table, so keep the table clean.
The columnest Dennis Andersen got a tapeworm from undercooked fish on a remote trip so it does happen- and it's not pleasant.
I would love to fillet a gruby fish in front of a legislator and challenge them to eat it there and then- Then suggest that I liked my fish clean and I liked to see herons only ocassionally.
Remember as a kid when herons were a rare and special sighting. I miss that. Hans
Farm the best, buffer the rest.