phil, u r correct, i dont know how to use a damn ziplock bag. i tried again last night with some nice trout i recently caught here at lake pardee (one was a 2 pounder)...leaked all over the freezer. i ended up using brian's method of saran wrap and ziploc bags just to get the dern things in the freezer. i went to college too!
cecil, out here in norcal reservoirs, i've noticed how if stocked hatchery fish raised on pellets (white meat) can survive at least a year in the reservoirs w/out getting caught, their meat eventually starts to turn pink, however i think some species are more pre-disposed to having pink or red meat. i've done a lot of fishing this week (following the eagle lake trip) and day before yesterday i caught a kokanee salmon, and yesterday i caught a landlocked king salmon both relatively young fish, but with deeply colored (pink/red) meat, whereas the half dozen rainbows i've caught this week leaned towards whiter meat even though they have been in these lakes a while. the eagle lake trout had the reddest meat of any trout i have ever seen.
interesting side note, we were fishing for bass at one point this week and i hooked a 24-inch sacramento squaw fish.....sorry i didnt get a pic. i didnt know much about squaw fish but apparently they are the largest of the minnow family in north america.
