We have a TON of scuds at our place. Stocked trout seem to have pink meat in about two weeks.
Good call, that is awesome to hear! Did you introduce scuds, or did they just naturally make their way there? Also, how do you maintain such a great, abundant population?
Can you tell whether they are Hyalella or Gammarus scuds? If you're not sure you could catch a few and put their photos up here for our identification.
