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01-14-2019, 07:03 AM
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Join Date: May 2007
Location: SE, Saskatchewan
Posts: 671
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Colour of A fillet on a jackfish
Not sure if this is been posted before but can anyone tell me why I jackfish when filleted has a Sandy yellow colour where as others give me almost a white sugar colour.
Is one colour mean they ate more mud in the summer or anything like that?or is this just like peoples hair color?
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01-14-2019, 07:26 AM
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Join Date: Jul 2014
Posts: 360
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Do u drain their blood straight away this will improve the quality of the meat substantially
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01-14-2019, 07:30 AM
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Join Date: Aug 2013
Posts: 533
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From what I understand the meat colour is due to their food source. Pike in my area are either white meat or orange almost like a salmon.
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01-14-2019, 07:32 AM
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Join Date: Feb 2009
Location: Beaverlodge
Posts: 1,859
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Shrimp
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01-14-2019, 10:53 AM
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Join Date: May 2013
Posts: 30
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Agree. Fish flesh is red, white or yelloy due to their diet.
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01-14-2019, 03:07 PM
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Join Date: Jun 2013
Location: Sask
Posts: 412
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Due to their diet. Freshwater shrimp make for a nice pinkish fillet
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01-14-2019, 07:50 PM
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Join Date: May 2007
Location: SE, Saskatchewan
Posts: 671
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Quote:
Originally Posted by Dragless
Do u drain their blood straight away this will improve the quality of the meat substantially
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Cut the gills and bleed them out i am guessing? No i dont but can start. Probably more humane too im guessing
This last one had the pinkish sandy color and was eating live little baitfish/minnows.
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01-14-2019, 07:54 PM
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Join Date: May 2007
Location: SE, Saskatchewan
Posts: 671
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Quote:
Originally Posted by 220 Swift
Cut the gills and bleed them out i am guessing? No i dont but can start. Probably more humane too im guessing
This last one had the pinkish sandy color and was eating live little baitfish/minnows.
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Sent from my iPhone using Tapatalk
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01-14-2019, 10:02 PM
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Join Date: Jul 2014
Posts: 360
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Quote:
Originally Posted by 220 Swift
Cut the gills and bleed them out i am guessing? No i dont but can start. Probably more humane too im guessing
This last one had the pinkish sandy color and was eating live little baitfish/minnows.
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Try it out bleed one and dont bleed one you'll see a big difference gills are a great easy way to bleed em out
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01-14-2019, 10:02 PM
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Join Date: Jul 2011
Location: West Edmonton
Posts: 5,174
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Probably due to what they eat. I find a yellowish tinge to be the most common but have caught them from white to dark orange. I want to say that I have noticed they usually have whiter flesh in nice clear water and get more orange flesh in waters more prone to algae blooms.
Bleeding them out does help remove some colour as well as improve the meat quality, you should definitely do that.
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01-16-2019, 07:07 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,615
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Diet.
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Be careful when you follow the masses, sometimes the "M" is silent...
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01-16-2019, 07:35 AM
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Join Date: Apr 2018
Location: Calgary
Posts: 1,817
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Quote:
Originally Posted by 220 Swift
Sent from my iPhone using Tapatalk
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Did you gut that one with an axe?
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01-16-2019, 07:53 AM
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Join Date: Nov 2014
Location: Edmonton
Posts: 1,481
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It’s simply due to diet. If you want some orange meat, go to a lake where they primarily eat amphipods. The orange colour is from the keratin.
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01-16-2019, 08:17 AM
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Join Date: Jul 2014
Posts: 360
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Any one know a link to some research to back this theory? I catch perch that I Know feed mainly on shrimp and their meat is never off color, I also catch Jack's at the same lake and never is their meat off colored as well. I'm not naysaying but id like to see some research to back up this theory. A Flamingo is specifically known for this unique trait and its known that they explicitly dine on shrimp.I think pike require as much calories as possible, optimistically feeding on multiple food sources in any given lake. I believe they would have to eat unreal amoumts of those shrimp selectivley feeding on them to effect their color(not saying that isnt possible).It is also well known that pike are ambush style feeders and predators not feeding on invertebrates usually. So in my mind there's alot of facts going against that theory and I will continue to look for some sort of pike/esox specific research.
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01-16-2019, 10:25 AM
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Join Date: Apr 2018
Location: Calgary
Posts: 1,817
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The lake trout at Whiteswan in Saskatchewan are very orange. Every one we caught had a stomach full of shrimp.
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01-16-2019, 10:49 AM
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Join Date: Nov 2014
Location: Edmonton
Posts: 1,481
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It has to do with the taxonomical similarities, which also means expression of keratin uptake will be different per taxonomic groups. So to generalize, pike and salmonids are all part of the same designated superorder, Protacanthoperygii. Perch and walleye are in the super order Acanthopterygii. This may not seem like a huge difference, but the evolutionary history and expression of genes (such as keratin fixation in muscle) can be as broad as superorder. Furthermore, the relations between pike and salmonids are relatively close, as they are both of the same order Salmoniformes. I dont know much about the genetic expression and keratin fixation in the white muscle, but I hope I gave you a decent explanation.
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01-16-2019, 04:11 PM
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Join Date: May 2008
Location: Strathmore/Calgary
Posts: 1,017
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Quote:
Originally Posted by FlyTheory
It has to do with the taxonomical similarities, which also means expression of keratin uptake will be different per taxonomic groups. So to generalize, pike and salmonids are all part of the same designated superorder, Protacanthoperygii. Perch and walleye are in the super order Acanthopterygii. This may not seem like a huge difference, but the evolutionary history and expression of genes (such as keratin fixation in muscle) can be as broad as superorder. Furthermore, the relations between pike and salmonids are relatively close, as they are both of the same order Salmoniformes. I dont know much about the genetic expression and keratin fixation in the white muscle, but I hope I gave you a decent explanation.
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Theres a fine line between fishing and just standing on the shore like an idiot.
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01-16-2019, 06:32 PM
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Join Date: Apr 2011
Location: calgary
Posts: 691
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Main diet of perch is fresh water shrimp. They are always full of them and there meat is gorgeous white and flakey. I believe it has something to do with they if muscle. Pike are always slowly lurking and slizering. Perch kinda do short bursts then float and look. Kinda like a goose that flies 100s of km are dark meat and your sharptrail grouse are white meat. Is have shot them in the same field with the same grain in there stomach but they are totally different meat.
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01-16-2019, 07:16 PM
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Join Date: Dec 2009
Location: Brooks
Posts: 265
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My uncle was a commercial fisherman years ago and was telling me if the pike have a yellow fillet its due to the shrimp they've been eating. Pinkish/red fillets when they are eating more of a bait fish diet.
He also said he had customers that would prefer the yellow fillets and buy all he had.
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01-16-2019, 08:32 PM
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Join Date: Sep 2013
Location: Calgary
Posts: 1,721
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Quote:
Originally Posted by getatmewolf
My uncle was a commercial fisherman years ago and was telling me if the pike have a yellow fillet its due to the shrimp they've been eating. Pinkish/red fillets when they are eating more of a bait fish diet.
He also said he had customers that would prefer the yellow fillets and buy all he had.
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I think your uncle has it right !
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01-17-2019, 08:18 AM
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Join Date: Jul 2014
Posts: 360
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Quote:
Originally Posted by FlyTheory
It has to do with the taxonomical similarities, which also means expression of keratin uptake will be different per taxonomic groups. So to generalize, pike and salmonids are all part of the same designated superorder, Protacanthoperygii. Perch and walleye are in the super order Acanthopterygii. This may not seem like a huge difference, but the evolutionary history and expression of genes (such as keratin fixation in muscle) can be as broad as superorder. Furthermore, the relations between pike and salmonids are relatively close, as they are both of the same order Salmoniformes. I dont know much about the genetic expression and keratin fixation in the white muscle, but I hope I gave you a decent explanation.
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vocab flexin
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01-17-2019, 10:14 AM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,052
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Quote:
Originally Posted by Dragless
vocab flexin
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Did that smart man stretch your "Google Foo" too far?
Diet clearly affects the color of Pike fillets as it does members of the Salmon class of fish, including Lake Trout. Perch and Walleye are not as affected by diet when it comes to the color of their fillets. There - simplified it for you.
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01-17-2019, 07:33 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,615
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Diet.
You are what you eat.......
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Be careful when you follow the masses, sometimes the "M" is silent...
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01-18-2019, 07:47 PM
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Join Date: Jul 2014
Posts: 1,906
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01-19-2019, 05:18 PM
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Join Date: May 2007
Location: St. Albert, AB
Posts: 1,178
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I love watching pike slizering
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01-21-2019, 09:13 PM
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Join Date: Feb 2011
Location: Provost, Ab
Posts: 145
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fact
Well, the darker the meat means the muscle needs to work hard and long. If you only use your muscles short term or very little the meat tends to be white. This is because meat contains myoglobin which helps move oxygen, and the more a muscle needs to work the more myoglobin it has. Think of a store bought chicken or turkey. The breasts are white (they don't fly anymore at the 'farm') and the legs are dark (they walk everywhere). Now think of a duck and how dark the breasts are. Think of a pig raised in a feed lot- Very white meat. Now think of a wild pig- the meat is much darker. Salmon and tuna are also dark/pink while other fish are white.
This doesn't answer the OP though. The color difference in various pike would be from diet/water quality.
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