Typically, they are bruise marks and indicate that the fish was handled roughly. This could happen if, for example, the fisheman hurled the fish into the boat's storage bin or the fishmonger filleted the fish in a hasty, slipshod manner. The fillet could also have become battered if the fish-store person flung, rather than gently returned, it to the display case after showing it to a customer. The bruises do more than ruin the fillet's aesthetic appeal. These defects can also affect the flavor of the fish, especially if they are numerous or if they were created more than several hours earlier, as they could accelerate the deterioration of the surrounding flesh.