muddy trout taste

[fishunter]

How long does it take for the muddy taste to go away in a trout, for the winter fishing.

[slivers86]

I'd assume until the water clears up? The ones I have caught are from nearly crystal clear ice water, and taste fine so far. I'd assume where you find current in the lakes, you'll find murky water, and nothing would change that. I could be entirely wrong however.

[greylynx]

How long does it take for the muddy taste to go away in a trout, for the winter fishing.

That taste is stored in the fat tissue.

As the trout consumes that fat over winter it will not taste as muddy.

[Albertafisher]

That taste is stored in the fat tissue.

As the trout consumes that fat over winter it will not taste as muddy.

You can always take off a majority of the fat though.

[anthony5]

About 2 weeks after the water clears.

[Ronbill]

How long does it take for the muddy taste to go away in a trout, for the winter fishing.

Muddy flavors come from the uptake of geosmin and 2-methylisoborneol that is produced by cyanobacteria (blue-green algae) in the water.

As mentioned above, these compounds accumulate in fatty fish tissues and will be eliminated with time once the water clears (i.e. cyanobacteria die-off).
However, the rate of elimination is dependant on water temps and fat content of the fish, which is species and age (size) specific. The colder the water, the longer it will take for fish to eliminate the compounds as metabolism (fat or energy consumption) is reduced.
Also, the fatter the fish, the longer it will take for the muddy taste to disappear.
Given these factors, elimination of muddy taste could take as much as 8 weeks.

[finner-duramax]

Smoke them, and there is no muddy taste

[Ronbill]

Smoke them, and there is no muddy taste

Agreed - smoking them :bad_boys_20: is the simplest answer.

[The Fisherman Guy]

Muddy flavors come from the uptake of geosmin and 2-methylisoborneol that is produced by cyanobacteria (blue-green algae) in the water.

As mentioned above, these compounds accumulate in fatty fish tissues and will be eliminated with time once the water clears (i.e. cyanobacteria die-off).
However, the rate of elimination is dependant on water temps and fat content of the fish, which is species and age (size) specific. The colder the water, the longer it will take for fish to eliminate the compounds as metabolism (fat or energy consumption) is reduced.
Also, the fatter the fish, the longer it will take for the muddy taste to disappear.
Given these factors, elimination of muddy taste could take as much as 8 weeks.

Great information Ronbill, Thank you!

[krazy]

Why they taste muddy:
http://flyguys.net/blog/fishing-information/muddy-tasting-fish

A Recipe that helps:
http://flyguys.net/blog/recipes/fish-recipes/a-non-fishy-trout-recipe

[sureshot]

Agreed - smoking them :bad_boys_20: is the simplest answer.

I tried but the rolling paper keeps ripping.

Andy

[WayneChristie]

They are trout, how good can they taste???? :sHa_sarcasticlol:

[slivers86]

They are trout, how good can they taste???? :sHa_sarcasticlol:

well, when cooked up like the one I had tonight, DELICIOUS :)