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Wouldn't you think that since hatchery trout are specifically raised to be caught, kept, and eaten, that they'd feed them something that didn't ruin the flavor of them?   

Not sure what they feed the ones raised at Troutdale but they are always delicious.

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On 6/15/2019 at 10:52 PM, fishinwrench said:

Step #1 is to catch them as far from a hatchery as possible.  Or buy them from a place that raises them specifically for tablefare.   

Troutdale ranch raises some absolutely delicious brookies and rainbows.

Brookies?

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28 minutes ago, MoCarp said:

Brookies?

Yeah they raise premium brookies and rainbows and sell to fancy restaurants all over the country.  Occasionally they escape and end up on my kitchen table. 😋 

 

Look at the color of the meat on these rainbows....

 

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Think that those "Far from the Hatchery" have been dining on a natural diet of invertebrates for awhile. Raceway trout are raised as cheaply as possible. The feed they use is liver based.

 

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Quote

Astaxanthin is the major carotenoid pigment responsible for the pink colour in the flesh of wild rainbow trout, while both astaxanthin and canthaxanthin are used for pigmenting farmed trout.

Added as krill oil to the food.

Quote

GUARANTEED ANALYSIS

Crude Protein, min40 %

Crude Fat, min12 %

Crude Fiber, max3 %

Ash, max12 %

INGREDIENTS

Fish Meal, Soybean Meal, Wheat Flour, Stabilized Fish Oil, Wheat Midds, Poultry By-Product Meal, Blood Meal, Hydrolized Feather Meal, Corn Gluten Meal, Poultry Oil, Vitamin A Acetate, D-Activated Animal Sterol (D3), Vitamin B12 Supplement, Riboflavin Supplement, Niacin, Folic Acid, Menadione Sodium Bisulphite Complex, Calcium Pantothenate, Pyridoxine Hydrochloride, Thiamine, Biotin, DL Alphatocopherol(E), L-ascorbyl-2-polyphosphate (C), Betaine, Zinc Sulfate, Copper Sulfate, Ferrous Sulfate, Manganese Sulfate, Ethylenediamine Dihydriodide, Ethoxyquin (Anti-Oxidant).

no mention of liver, probably the ill taste comes from soy and canola replacing fish oils in some formulations.

 image.jpeg

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Reminds of how to cook diving ducks so they taste great. Clean them thoroughly, remove the skin, wrap in bacon, place on a cedar board. Smoke or grill for 15 minutes. Remove from the board and take off the bacon. Eat the bacon and cedar board and toss the duck. 

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8 minutes ago, Ryan Miloshewski said:

Reminds of how to cook diving ducks so they taste great. Clean them thoroughly, remove the skin, wrap in bacon, place on a cedar board. Smoke or grill for 15 minutes. Remove from the board and take off the bacon. Eat the bacon and cedar board and toss the duck. 

That's my recipe!:D  I heard you on Ray Eye a couple weeks ago.  I was heading to the river and you were giving a Taney report.

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