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. They probably have a better diet than wild fish.

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