rw wrote:

Bob Patton wrote:


Could also be a hatchery fish. Hope so.
I've seen fish in western NC with salmon-colored flesh and am almost
certain
they came from a hatchery, since they were in delayed-harvest water.


There's a diet supplement for hatchery trout that makes their flesh
orange. It's disgusting and repulsive, but true.

That said, I find freshly planted hatchery fish, regardless of color, to
be very palatable when cooked properly, by which I mean quickly pan
fried in canola oil, at the highest practical heat (just short of
smoking, and with a coating of flour, salt and pepper, with lemon slices
on the side.

To me, they have the texture of mush and have as much flavor. But maybe
you do have the secret to cooking them. You'll have to cook some up for
me sometime and maybe I'll change my mind.


They probably have a better diet than wild fish.


Better diet?

Reminds me of a bad 60's Sci Fi flick with people eating a couple pills
for a meal.

Willi