Was fixing some halibut for dinner last night, and came across something strange. It was some we'd picked up at the farmers' market a couple weeks ago and tossed in the freezer as soon as we came home. When it was thawed, there were several spots in the fish, about pea-to marble sized, that had turned to goo. Based on what I could find on line, I think the fish was infected with kudoa--does that sound right to you guys? We cut out the nasty bits and cooked it extra done (hate to do that!) and aren't dead this morning, so guess that's a good sign.