WilliamE

Here's some good info based on science. Parasites in Marine Fishes 140°F is 60°C. So quite easy to make safe by cooking. Interesting they say that bacterial contamination is more of a worry than stuff you can see like worms Hope that helps William

It sure doesn't look pretty - and quite off-putting. But if you cut the tainted/ugly bits off and COOK the fillet there is absolutely nothing to worry about. There are some fish parasites that can be transmitted to humans - but they are definitely killed by cooking.

Good question and excellent answer. Add the those factors already mentioned the actual size of the tide on the day as well as the amount of fresh water (non-tidal) coming down the river due to rain in the catchment. Basically when you're inside the mouth of an estuary, in the tidal zone, the water will still be running downhill beyond the precise time when sea-level starts to rise at the mouth. The closer you get to the mouth, the shorter the lag will be. And to complicate things, during the smallest neap tides the far upper reaches of the tidal zone may not even get any incoming flow at all.