Rainbow trout meat color

[Belasko]

I actually was reading an article on the color of trout meat just the other day in Salmon, Trout, Stealheader magazine. It also said that it's been long believed that diet is the cause of the meat to be different. However after some scientists looked into it more they found that fish with light meat vs those with darker or red meat were actually genetically different. Essentially the lighter ones either don't produce, or produce less of the pigmentation that gives it the color. As for the texture/flavor of the fish different conditions can affect it. Some of it may be the genetics that also affect the colors where as temperature also does affect it. That's why mid summer trout a lot of people complain that they are mushy and taste like moss. If I remember correctly it basically absorbs more water into the cells in the warm weather thereby making it mushy and imparting the taste of what is in the water, like moss. I'll have to see if I can find a link to the story so it's more clear.
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