Trout, Rainbow. Rainbow trout meat is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales. Trout feed can contain pigments to produce desired flesh colors. Read times. Hojoman Manatee. October 30, , AM. March 25, Question: I have caught trout in many different lakes and streams and found that sometimes there may be one trout that has really pink meat while the others are white.
Can you tell me why some trout will occasionally have pink meat? Sam M. Answer: The main reason for any differences in flesh color is due to the food they eat. According to DFG Senior Hatchery Supervisor Judy Urrutia, astaxanthin and canthaxanthin are naturally occurring carotenoid pigments found in crustaceans that fish eat.
Some private growers add these naturally occurring pigments to fish feed over the last few weeks before fish are stocked. Most hatchery fish feed has no color in the formula, so their flesh is white. October 30, , AM 1. Reminded me that I wanted to find out why lings were blue sometimes on a related note: Blue lingcod: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No.
Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat. Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may be drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.
Are there any fish we've left out? Let us know if you have other brilliantly hued suggestions for the fish rainbow. Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment. We are what we pretend to be, so we must be careful about what we pretend to be.
I want to stay as close to the edge as I can without going over. Out on the edge you see all kinds of things you can't see from the center. October 30, , PM 2. Eagle lake strain have pink meat at least in Eagle Lake and have been planted all over the state. RE:What determines the color of Trout Meat? Post by Derrick-k » Mon Nov 26, am It depends mostly on what they have been eating. Or how recently they were planted, cutthroat in general have darker meat, because there diet consists mostly of smaller fish.
Rainbow, depending on how big they are eat mostly bugs. Post by Marc Martyn » Mon Nov 26, am I think that it has to do with the environment it lives in and diet.
This has been an ongoing question for as long as I can remember. I have heard all kinds of theories and honestly I don't know. Post by crappie » Mon Nov 26, am What about the orange color meat on a brown trout.
Orange because of their diet? Last edited by Anonymous on Mon Nov 26, am, edited 1 time in total. Post by MikeFishes » Mon Nov 26, am crappie wrote: What about the orange color meat on a brown trout. Post by crappie » Mon Nov 26, am I've always wondered myself why trout had differnt color meat, so I was glad to see you asked, the brown trout I catch at Rock lake have orange color meat and it always struck me as a weird thing. I dont remember if they tasted better, although my father-in-law will tell you in a second he thinks the orange meat is always better.
Post by Marc Martyn » Mon Nov 26, am crappie wrote: What about the orange color meat on a brown trout. Post by iPodrodder » Mon Nov 26, am Size and age is the most important thing. Diet is the second biggest thing, and hatchery trout tend to have whiter meat than their native friends relative to size and age, because they've been hand fed pellets their whole life.
But they start to change the longer they've been in a lake. The carotenoid pigments, more commonly referred to as carotene pigments, in insects and crustaceans aren't metabolized in "salmonids" as they are in other types of fish. The same pigments are found in carrots and fall deciduous tree leaves. They are common. The red color associated with sockeye salmon is perhaps the greatest example. Pink salmon humpies are pink in color and sockeye are red because the humpies only live for 2 years compared the the sockeye that traditionally are 4 year cycle fish - so sockeye have more time to consume krill and accumulate the carotene pigments in their tissue hence:darker red coloration.
The krill can be so abundant in the ocean off of the Alaskan coast that their sheer numbers can turn the ocean as red as tomato soup - plenty of food for schools of feeding salmon. Sockeye brains have evolved to specifically target on krill populations by detecting the "odor"of krill.
THose who can find the food survive. And, by the way - the great baleen whales also strain the krill from the water. Because mammalian physiology is different there is no accumulation of the carotene pigments as there wouldn't be in you are me regardless of how much we consumed.
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