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Wet side fish....

2K views 20 replies 12 participants last post by  Lue Taylor 
#1 ·
Lue and I had a great sunny day on the water....bobbers down for both of us. This was the smallest fish today, kept it because it inhaled my chironomid and was bleeding badly. So we invited it over for dinner tomorrow.....45 degree water, hopefully tastes good.

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#18 ·
A friend who is a retired WDFW manager told me that hatcheries can add crushed crab and shrimp shells in the food to get fish with pink/orange colored flesh. Commercial hatcheries like Trout Lodge and Pacific Aquaculture do this to make their products more attractive in the stores. The shells are a waste item from seafood processing plants, and are inexpensive.

He said WDFW once did an unscientific blind taste test (not sure how many people), and the pale flesh tasted just as good as the pink/orange. Maybe so, but it sure looks tasty!
 
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