03-22-2010, 10:06 PM
Hatchery fish usually have white or pale meat when first stocked. However after aclimating to the lake or stream for a season or so these same fish will resume their pinkish or orange meat and also get their outer colors back. Hatchery trout often have worn out fin tips from tight quarters and rubbing the concrete raceways. As far as fin clipping goes, I've seen many different scenarios and combinations. Sometimes they do it to indicate the year they were stocked. Sometimes they are doing a study on certain fish. We all need to be thankful to the DWR for the stocking programs, as there are few naturally producing waters that have worthwhile fishing in Utah.
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