Trevor0179 Posted October 14, 2009 Report Share Posted October 14, 2009 Does anyone know why the salmon from bronte has white meat instead of pinky red? Link to comment Share on other sites More sharing options...
Kinger Posted October 14, 2009 Report Share Posted October 14, 2009 cause they are zombies... Link to comment Share on other sites More sharing options...
Greencoachdog Posted October 14, 2009 Report Share Posted October 14, 2009 ... because it's almost dead and decomposing? *insert hurl emoticon here* Link to comment Share on other sites More sharing options...
StoneFly Posted October 14, 2009 Report Share Posted October 14, 2009 Does anyone know why the salmon from bronte has white meat instead of pinky red? Lol,..this is gonna get funny,...Its becasue they are dying!!! It is red/pink in the lake but as soon as they hit the tribs they start to decay. Simliar to Chrome Skin in the lake and Copper to black in the river. DONT EAT IT!!! Link to comment Share on other sites More sharing options...
MJL Posted October 14, 2009 Report Share Posted October 14, 2009 I've always been told that their diet of alewife out in Lake Ontario was the reason for their lighter coloured flesh. Link to comment Share on other sites More sharing options...
solopaddler Posted October 14, 2009 Report Share Posted October 14, 2009 Many of the fresh chrome specimens straight from the lake also have white meat. The colour of the meat is entirely due to diet. Now pretty much every chinny in Bronte this late in the season will be decaying. Mmmmm....white meat from Bronte. I think I just barfed a little inside my mouth. Link to comment Share on other sites More sharing options...
MJL Posted October 14, 2009 Report Share Posted October 14, 2009 Many of the fresh chrome specimens straight from the lake also have white meat. The colour of the meat is entirely due to diet. Now pretty much every chinny in Bronte this late in the season will be decaying. Mmmmm....white meat from Bronte. I think I just barfed a little inside my mouth. It helps if you don’t think of them as rotting. Think of them as ‘aging’…Like a fine wine or a premium cut of steak they only get better with time. Once they’re in the rivers, and they’re ‘angus black’, the meat just falls off the bone…No fillet knife required Mmmm…Finger lickin’ good The other 200 anglers I met at the Credit last week can't all be wrong Link to comment Share on other sites More sharing options...
highdrifter Posted October 14, 2009 Report Share Posted October 14, 2009 thiamine deficiency?? Link to comment Share on other sites More sharing options...
Trevor0179 Posted October 15, 2009 Author Report Share Posted October 15, 2009 the fish wasnt very old she was a nice silver but starting to turn colour on the top when I got home and cut her open some of the eggs were still pretty tight to the skien never the less Im not going to eat I will give it all away. Link to comment Share on other sites More sharing options...
CLofchik Posted October 15, 2009 Report Share Posted October 15, 2009 I've always been told that their diet of alewife out in Lake Ontario was the reason for their lighter coloured flesh. What he said. Red in the meat comes from a more protein rich diet, alewife & smelt being oily forage (heh did you know you can light a dried smelt like a candle?) gives fish a white flesh that is not exactly the most palatable. The red farmed fillets you see at your local grocer comes from food dye in the pellet food. Link to comment Share on other sites More sharing options...
dave524 Posted October 15, 2009 Report Share Posted October 15, 2009 I always find that Coho have a redder flesh than Chinook, would the diet be that much different or is there some variation between species? I'm talking fish from out in the lake , well prespawn or staging fish ? Link to comment Share on other sites More sharing options...
Greencoachdog Posted October 15, 2009 Report Share Posted October 15, 2009 (edited) What he said. Red in the meat comes from a more protein rich diet, alewife & smelt being oily forage (heh did you know you can light a dried smelt like a candle?) gives fish a white flesh that is not exactly the most palatable. The red farmed fillets you see at your local grocer comes from food dye in the pellet food. Just remind yourself of that when your grandchildren come out with 4 eyes and tentacles instead of limbs!!! Edited October 15, 2009 by GCD Link to comment Share on other sites More sharing options...
CLofchik Posted October 15, 2009 Report Share Posted October 15, 2009 I always find that Coho have a redder flesh than Chinook, would the diet be that much different or is there some variation between species? I'm talking fish from out in the lake , well prespawn or staging fish ? I never noticed Ho's being that much different than Kings unless they were real small. Bows & Browns definitely go for shiners more than alewife so aren't near as greasy, maybe Ho's do the same now. Hell I'd eat a bullhead before I braved a Lake O King...mmmmm spewing Mudshark! Link to comment Share on other sites More sharing options...
Greencoachdog Posted October 15, 2009 Report Share Posted October 15, 2009 (edited) I never noticed Ho's being that much different than Kings unless they were real small.Bows & Browns definitely go for shiners more than alewife so aren't near as greasy, maybe Ho's do the same now. Hell I'd eat a bullhead before I braved a Lake O King...mmmmm spewing Mudshark! The Bullheads are far more fitting than you deserve!!!!... and that should be more than you're entitled to!!! Edited October 15, 2009 by GCD Link to comment Share on other sites More sharing options...
Guest steel'n'esox Posted October 15, 2009 Report Share Posted October 15, 2009 Those chinnies with the white meat are the ones that taste like walleyes just waiting for the fish crisp Link to comment Share on other sites More sharing options...
hendrix Posted October 15, 2009 Report Share Posted October 15, 2009 successful troll is successful? Link to comment Share on other sites More sharing options...
BillM Posted October 15, 2009 Report Share Posted October 15, 2009 They have aids. Link to comment Share on other sites More sharing options...
packrat Posted October 15, 2009 Report Share Posted October 15, 2009 Oh boy white meat-----smell like fish taste like chicken Link to comment Share on other sites More sharing options...
wuchikubo Posted October 15, 2009 Report Share Posted October 15, 2009 Diet is what I've been told and will believe. As above mentioned by MJL and Solo. I've caught Chinnies from Lake O with white (more grey) [Eewww] and red fleshed coho from G bay tribs. Definitely tastes different. The salmon I see in the local grocer are usually Atlantic salmon or "steelhead" salmon (what's with that? don't they know the difference? They really are rainbow trout.) Link to comment Share on other sites More sharing options...
Toronto_Angler Posted October 15, 2009 Report Share Posted October 15, 2009 The red from ocena raised fish is from the krill in the diet. This is also the reaosn that Ocean raised fish are full of Omega 3's while farm raised are not. Link to comment Share on other sites More sharing options...
bushart Posted October 15, 2009 Report Share Posted October 15, 2009 I understand really red/orange flesh such as in Lake trout---freshwater shrimp Bushart Link to comment Share on other sites More sharing options...
kemper Posted October 15, 2009 Report Share Posted October 15, 2009 The diet answer is a good one...same reason why large resident trout from a river I fish have red flesh but the steelies that move through the same system have much lighter flesh Link to comment Share on other sites More sharing options...
perchslayer666 Posted October 15, 2009 Report Share Posted October 15, 2009 The Diet answer is the only one. What do Huron or GBay trout/salmon eat that makes their flesh pink/red? Link to comment Share on other sites More sharing options...
anders Posted October 15, 2009 Report Share Posted October 15, 2009 They have aids. Funniest thing i heard all day...thanks for the good laugh Link to comment Share on other sites More sharing options...
Oncoryncus Posted October 15, 2009 Report Share Posted October 15, 2009 Genetics, for the most part. The original strain of Salmon used in Lake Ontario was based on the Tule Fall Chinook, which is west coast race that runs the rivers in the fall, spawns and dies quickly. They have grey/white meat. There are also strains in Lake Ontario Chinooks that have pinker meat. Cross breeding over the last 30 years probably has produced characteristics from either race, so some Chinooks have white meat and some have pink meat. Diet also plays an important part for coloring the meat in the non-Tule strains, so more invertebrates or sticklebacks with lots of keratin in them will improve the color of the meat. Also, the longer they are in the river the lighter the meat seems to get. Link to comment Share on other sites More sharing options...
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