So I have been fishing Alton Baker since they stocked this last week and we kept two limits our first day. The first thing I noticed is that none of the adipose fins were clipped and when we took our fish home to eat all the meat was pink. I've never kept any trout here in Oregon yet but I know in other states that most stockers have white meet. I've noticed with high lake fish and waters that are much colder trout meet tends to be pink. Any feedback on this topic.