I know...you are probably thinking what I was thinking when I first heard about it
. Here is a little background on the question. A buddy of mine caught a 25 pound chrome buck out of the ghost hole about a week ago. When he cut into the fish he found that the meat was white or pale looking
. It was firm and the fish even had sea lice. Since then I have been talking to a few people and I keep hearing these stories about a white meat salmon. The theories on this phenom seem to vary but the theme of hatchery and native mix keeps popping up. Does anyone out there have any additional information on this?
Call me curious!