Talk:Blubber

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Maybe a picture of actual blubber would be more appropriate? Cazort 22:47, 30 July 2006 (UTC)

[edit] Blubber in fish?

Is blubber seen in fish?

I ate lots of Seawolf (fish) recently. Those were filets slices cut from that "Stonebiter", with the skin around the slice. Under the skin is on closer inspection a 1-2 mm thick layer of what from appearance and function (thermal insulation) should be fat.

HOWEVER, said fat did not melt on frying, it got rather slimy and glibbery and is really not amusing to eat. Could this be blubber? If not, what is it?

[edit] What biochemical differences?

Along the lines of the above question, what 'are' the biochemical differences between blubber and other types of adipose tissue?--66.245.62.25 07:55, 5 January 2007 (UTC)