On Tue, 15 Jun 2004 13:41:11 +0200, "Daniel M. Handzel"
wrote:


I have also heard, not sure if it's true, that hatcheries will feed the
trout something that will make the meat pink?

hth,
JT
That's true. They add stuff called beta-carotine tothe food. This gives them
this "salmon-like" colour.
Dan


Also, a by-product of the crawfish industry in Louisiana is
highly-concentrated, incredibly-priced drums of "broth" made from the
shells of the cooked crawfish. It sells, from what I understand, for
tens of thousands of US dollars per drum, for ultimate sale to tropical
fish fans, esp., for some reason, in Japan (?). Apparently, it makes
the live fish all sorts of incredibly bright colors. Seems as if I had
heard of such being used for flesh-toning in food-product fishes, too,
but ???

For those who aren't familiar with them, Louisiana "crawfish" are like
small homard/lobsters, not Bahamian/Mediterranean "crayfish"/lobsters.
They are about 3-8 inches long, with a single set of lobster-ish claws,
although rarely is one claw as disproportionate as the other in some
lobsters - the crusher vs. the grabber. And like similar crustaceans,
the shell turns to a bright red when cooked, and the meat turns a shade
of pink. To me, they look like a the front of a European lobster and
the tail of a Maine lobster, but in miniature.

For those of you that are familiar with them, we have been getting some
these past couple of weeks that were, well, un-bee-LEEVE-able...and now,
we're into shrimp season...BWA-HA-HA-HA!

TC,
R
who's eatin' like a..., nay, THE prince o' pork products oughta!
Tonight, shrimp remoulade, crawfish bisque, FRESH pistolet, and the last
of the strawberries...yeah, BA-bee...