Orange meat in catfish

[TubeDude]

I kept my first catfish out of Utah lake at Lincoln beach last night, and when I was cleaning it there are portions with the meat with an orange tint to it. Its my first catfish so have never seen this before, does this meat taste alright or should i be trimming it away before cooking it?

Thanks.

If I am correct, most of the orange coloration was along the top of the back.  That is where they tend to store more of the oily content in their flesh.  It is not harmful but it can improve flavor to remove it.  As a matter or routine, I slice out a thin layer on both the top and bottom of the fillets.  That, along with slicing out the line of red sensory tissue along the lateral line does help to improve the flavor.  Here is a writeup on prepping for smoking that shows those steps.