When I catch bluegills in New England as soon as they go into the wire basket or cooler they turn really dark. It doesn't happen with the bluegills I catch here in the midwest. Anyone else see this? I'm thinking it has something to do with water chemistry but I'm not sure. The water where I fish in New England is somewhat acidic vs. the alkaline water in my area of the midwest. However I do know darkening of fish can be a stress reaction but why it doesn't happen here is a mystery to me.

If pigs could fly bacon would be harder to come by and there would be a lot of damaged trees.