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“A nice shot of that dead fish (looks like a Twin Lake Cutt strain). Some fish just live out their lives and die of old age…I once saw a rainbow laying deep down in the outlet of a high lake that was about 5-6 pounds, its flesh was coming off but what a trout. Incidently, a friend did catch one there that day that went 25 inches and was about 6 pounds…what we all dream about.^^^^And Brian, what can I say, that photo of you with the fine-spotted cutt is a classic, and though I already have it in my picture gallery from when you sent it out previously, I don’t get tired of looking at it again. Great Shot”””””
“Nice Fish! I once hd one on I figured to be over 20 inches and under 24 as it dwarfted te one my partner (Martin Jensen) caught at 18 inches. Unfortunately, the big fish got off when I discovered the barb on the fly had broken on the backcast previously on a rock…sign.^^^^”
Since the post is not allowing edit, here’ s the correct adresss with the
“I once found a shreaded marmot a a lakes edge, this lake has hardly any visitors per decade. Any way I was so far in there and on a stocking mission that I was staying the night. During the night, the most God-awful sounds were heard, and no it wasn’t a cougar. I finally sat up and clapped my hands and yelled to spoke whatever it was so I could get some sleep.”
“Speaking of packs, I wish that I still had my old Trapper Nelson around (my Dad’s actually), not that I’d want to use it, but just to look at once in while. Seems a friend of mine made off with it decades ago when I loaned it to him never getting it back as time went by – groan.
“Brian writes: I’m interested in your comments that red flesh is better in CT but not in RB. It has been many years, but I’ve done a couple red vs white fish from the same lake cooked in the same pan blind taste tests. Each time the white flesh fish won. I don’t remember the species. I’m going to have to repeat the tests now and pay attention to species!””^^^^My conclusion on white meated cutthraot vrs. red meated cutthroat has primarily been based on the white meated TLCT I caught out of Summit Lake (snoh.co.) as the meat was real gritty and didn’t taste very good as compared with other red meated cutts caught elsewhere. I have also run into the same TLCT in other lakes however that weren’t too good either, but those red meated ones were great. On meat in rainbow, both flesh colors seem as good, why I don’t know? Maybe it’s the fat/oil content contained in the meat of that species.”””
“I would agree with Brian and Salish, to include however that in some types of environment such as real brackish water a fish will sometimes have an inkish/dark outside color. I will contend that the red flesh is usaually better eating than white in cutthroat (white meated feeding mainly on insects as inspected by me). This however doesn’t seem to hold true in rainbow or for that matter white meated king salmon. And in king salmon I believe it to be genetic such as the Frazer River B.C. white king prize as they call it, or the spring chinook of the Solduc River on the washington Coast (which occasionally have white meat). ^^^^MBS: also have spots on their gill plates and their head area, the spots are usaully larger than other cutthraot have as well. At least the ones I was privileged to catch in high lakes of Washington years ago.”
