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Anyone know why?

1784 Views 12 Replies 8 Participants Last post by  Rip Lip
The last few rainbows that I have kept and eaten have different color meat.....Some pink,some white. Does anyone know why or what causes this? (And yes they were cooked thoroughly)I was thinkin about it and only thing that came to me was that maybe some of them (either one either way) were stockers and some were not but that doesnt make any sense to me because the places ive been lately are not the type of lakes or locations to have natural fish there, if ya know what I mean.......All these lakes are that ive been tohave to be stockers and stockers only as far as rainbows go.....I dont know....... What do you guys think??????
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Red and pink meat is all about diet and how long they have been in the system. Even trout stocked as catchables can eventually aqquire tasty red meat.
Crawfish turn trout red or orange faster than anything. Freshwater shrimp or scuds turn meat orange and red but the process is a little slower. The higher the protein content, the faster the trout's flesh turn orange and tasty.
Trout that feed primarly on baitfish, such as in most rivers, have meat that is yellowish. The trout in the Colorado River gorge on suckers and chubs, so the meat is often yellow. They aren't near as good as the red meated variety.
White meated trout are either recently stocked, or live in waters where insects are the primary forage, such as in most high mountain small streams. They generally never really taste that great.

The best eating trout are blue mesa browns, vega reservoir rainbows, and any high mountain lake brookies that feed on freshwater shrimp.
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