Mike wrote:
"Gordon MacPherson" wrote:
All fish caught on Farmoor 2 have to be killed - the
compensation is that these fish have deep pink flesh and a lovely flavour.
We cooked one last night - in foil (160 deg C for 25 min) with the zest from
an orange, the juice from the orange, some salt and pepper. The juice was
reduced at the end and a little Grand Marnier added - delicious.

Why would you want to catch plastic, artificially coloured trout, from
an artificial enclosure anyway? Quite apart from the extreme
environmental impact occasioned by the breeding and rearing of such
fish.

If you ever get the chance to eat a piece of fresh run seatrout, then
you should probably avoid it, as it will immediately cure you of any
illusions in respect to the taste of force fed rainbows forever. Then
there would be no point in catching them either.

I'd rather fish for wild fish as opposed to stockers but fishing
for stockers is better than no fishing at all. And to say that
there's no point in catching fish which don't taste like wild
fish is just silly. There are many reasons to catch a fish that
have nothing whatsoever to do with how the fish tastes compared
to wild fish.

The one thing that strikes me about Mr. MacPherson's report is
how lucky I am to be an angler in North America.

--
Ken Fortenberry