I am not sure that this is the right forum to post this question, but will try and get an answer. My son in law has returned from NY - Salmon River fishing and has had some good success catching large on the flyrod. He returned with plenty of filets and most meat is pink in color, but a few fish rendered white meat filets. When the guide filleted the fish he even commented that some of the 60 or so fish he filleted had white colored meat. He couldn't give a reason for it.
Anyone out there has any experience with salmon and can answer the question?
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