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There has been some discussion about the color of the meat on an adult Laker.
Does the color go from orange when young to white as the fish gets bigger?
I have never heard this before, but some folks say that this is true.
I figuared that you would be the one to know. Everyone else is also welcome to answer.
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I'm no mac expert but I have heard that diet plays a big role.
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The color change usually happens when the fish move from a plankton and aquatic insect diet to a full-time fish diet
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So with a diet of only fish, what is the color of the flesh in a Lake Trout?
In a Cutthroat Trout, the flesh is orange and so is a Rainbow Trout.
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[font "Comic Sans MS"][black][size 3]How the heck would I know?! I just catch'em and let'em go! I'm sure diet has a lot to do with it but don't quote me![/size][/black][/font]
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all the 20+lb I have ever stuck a knife in have been a lot more orange than the small fish I think it all has to do with what thay eat but that is just moa and if prepared right thay can be just as good as the smaller fish.
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Just eat more BASS
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Hey renegade, I have seen the inside of large mack from flaming gorge and fish lake. The flesh from both were bright orange. I took a slice from one to a college class and the instructor commented on the nice piece of salmon. I hope this helps. gshorthair
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Thanks for the answers. I thought that bigger trout that have been natural waters were orange but I saw a post that said that when Lakers get big, they change back to white meat. I still think that it was a planter.
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DKS, Not too sure about Mac's but rainbows, have white or "orange" meat. If you ever look at rainbows at a grocery store, the "orange/pink" meat fish are considerably more.
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I've harvested a few lakers from the 'gorge and found them to have a fairly consistent orange color to the flesh. The largest I've ever killed was a 33lb female that I tore up pretty bad with a T-50 flatfish. (She was bleeding badly from the gills and would even try to dive) and she was just as orange fleshed as any 3 or 4 pounders I have taken.
The problem I have with laker's over the 10 lb mark is the HIGH oil content. It leaves quite a mess in the BBQ or smoker.
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