Originally posted by Bruce Condello:
Possibly an interesting side note for Edward would be that the establishment of scuds may have a three-fold effect.
Bigger, faster growing bluegill
Bigger, faster growing trout
Pink meat in the trout!
If I remember correctly, a biologist told me that the diet of trout is what dictates the color of the flesh. Some trout have white flesh and others have pink to almost red. If I'm not wildly mistaken, there is something in scuds, or similar organisms that provides a nutrient that turns trout meat pink. Is it keratin??? Something about copepods rings a bell. Hmmmm. Go ahead an nail me if I'm wrong---I'm kind of going by long ago memories right now.
Yep Bruce you got it. Bill Cody can expound on this but it's in all the crustaceans and zooplankton.
