Rainbows with stripes...

[leahcim_dahc]

The past couple trips I have made out to Tanwax I have caught my limit of stocked rainbows. I don't have much experience with trout, so most of what I have been catching is new...to me.

One oddity I notice...strange stripes on the bellies similar to those found in a spawning chum. When they are fresh caught, there is no such markings...however after about an hour on my stringer it develops. Is this something normal for some trout? Seems strange because not all of the fish I catch do this...only a few.


Chad

[Toni]

The past couple trips I have made out to Tanwax I have caught my limit of stocked rainbows. I don't have much experience with trout, so most of what I have been catching is new...to me.

One oddity I notice...strange stripes on the bellies similar to those found in a spawning chum. When they are fresh caught, there is no such markings...however after about an hour on my stringer it develops. Is this something normal for some trout? Seems strange because not all of the fish I catch do this...only a few.


Chad

Are they dead when it shows up?

[fishunt83]

I had the same question about a year ago as well and nobody could answer it for me. I only noticed one time in my fishing life

[leahcim_dahc]

Are they dead when it shows up?

Usually they are. I notice when I put them on the stringer...the first one or two caught turn colors. I would have to assume it could be from dying and whatever blood remains in the skin changes its color. It hasn't affected the flesh (meat), just the skin.

I wonder if it is from putting them on the stringer without cutting the gills and bleeding them out. I don't normally like to kill them right away...especially if I'm going to be out for a while before I catch enough, or decide to leave. That's usually when I gut, clean and put them on ice. Otherwise...they flop about on the stringer...at least until they die.

Maybe I'll have to start strapping a cooler and ice on the pontoon next time and ice them right away.


Chad

[A9]

Are they dead when it shows up?

Usually they are. I notice when I put them on the stringer...the first one or two caught turn colors. I would have to assume it could be from dying and whatever blood remains in the skin changes its color. It hasn't affected the flesh (meat), just the skin.

I wonder if it is from putting them on the stringer without cutting the gills and bleeding them out. I don't normally like to kill them right away...especially if I'm going to be out for a while before I catch enough, or decide to leave. That's usually when I gut, clean and put them on ice. Otherwise...they flop about on the stringer...at least until they die.

Maybe I'll have to start strapping a cooler and ice on the pontoon next time and ice them right away.


Chad

Slit their gills right away, let them bleed out while alive so they pump their blood better and then knock em over the head...Then stick them in the cooler. Leaving fish alive on a stringer will just ruin the quality of the meat. Fish will stress out and 55-60 degree water won't keep the meat at ideal temperature...

Are you talking about some light coloration on the sides of these fish? I might know what you are talking about...

[leahcim_dahc]

Slit their gills right away, let them bleed out while alive so they pump their blood better and then knock em over the head...Then stick them in the cooler. Leaving fish alive on a stringer will just ruin the quality of the meat. Fish will stress out and 55-60 degree water won't keep the meat at ideal temperature...

Thanks...sounds like I need to do a better job of how I treat my catch.

Are you talking about some light coloration on the sides of these fish?

Yeah...

On some of them it appears as light patches as compared to the rest of the fish. Gives it somewhat of an appearance of the spawning chum...purplish vertical stripes...only not nearly as pronounced. Just a slight discoloration...just enough to see it. Starts at the belly and goes about 1/4 almost 1/2 way up the sides.

Could it be bruising from me squeezing the fish? When I'm removing the hook, or putting them on the stringer I have a fairly firm grip. I wonder if that could be the cause....

[A9]

Thanks...sounds like I need to do a better job of how I treat my catch.

Are you talking about some light coloration on the sides of these fish?

Yeah...

On some of them it appears as light patches as compared to the rest of the fish. Gives it somewhat of an appearance of the spawning chum...purplish vertical stripes...only not nearly as pronounced. Just a slight discoloration...just enough to see it. Starts at the belly and goes about 1/4 almost 1/2 way up the sides.

Could it be bruising from me squeezing the fish? When I'm removing the hook, or putting them on the stringer I have a fairly firm grip. I wonder if that could be the cause....

What you are doing with your fish is fine. It's not like you are ruining the meat, rather it's just not being handled the ideal way. It's fine though. The meat will still be fine to eat, but I suggest bleeding out your catch and sticking it on ice ASAP. If your out on a pontoon boat and have no cooler, just bleed out the fish and bonk em. As long as your not keeping on a stringer in real warm water, they should be OK...

I only notice the lighter patches on fish when I leave them in a cooler for a few hours before I clean them. Kinda like a mark where their side was touching the bottom of the cooler? Hard to explain...

[Fisherman_max]

there is one way to reduce the chances of getting these marks on your trout.


dip your hands in the water before you grab them to de-hook, put on stringer etc.

the marks are from your salty dry hands, they suck the oozey slime of the fish off which usually protects their skin/scales from drying out/growing mold.

if you catch a fish and it has some mold or fungus on its sides, he was probably C&R'd and the person was not carefull to wet his or her hands before handling the fish.

[leahcim_dahc]

...

Thanks...I hadn't even thought about that. Good point!

...just bleed out the fish and bonk em.

I understand the purpose of knockin' a fish on the head is to stun it...so it can be handled easier. But what is the purpose in bleeding then knockin' on the noggin? Or did you mean knock it upside the head first then bleed it?

I only notice the lighter patches on fish when I leave them in a cooler for a few hours before I clean them. Kinda like a mark where their side was touching the bottom of the cooler? Hard to explain...

Most likely we're lookin' at basically the the same thing. If my camera wasn't about to shoot craps, I'd snap a few shots and post them. Even if I don't figure out what is causing it...I've gotten a few suggestions on handling the fish. Thank you.


Chad

[A9]

...just bleed out the fish and bonk em.

I understand the purpose of knockin' a fish on the head is to stun it...so it can be handled easier. But what is the purpose in bleeding then knockin' on the noggin? Or did you mean knock it upside the head first then bleed it?

I only notice the lighter patches on fish when I leave them in a cooler for a few hours before I clean them. Kinda like a mark where their side was touching the bottom of the cooler? Hard to explain...

Most likely we're lookin' at basically the the same thing. If my camera wasn't about to shoot craps, I'd snap a few shots and post them. Even if I don't figure out what is causing it...I've gotten a few suggestions on handling the fish. Thank you.


Chad

I like to slit it's gills first so it's alive when it's gill are cut. I find it pumps out the blood faster and better. Then if it's still alive in the boat after a few short minutes of bleeding out, I'll bonk it once or twice on the head.

I think the coloration we are seeing is just from the fish's body touching ice or the side of a cooler or something. It happens commonly if fish are in a cooler (never have it happen on a stringer, but I rarely use stringers anymore) and I don't think there is any problem with it. I think it's just from touching something for so long and the fish's skin turns in color. I wouldn't be worried about it

[Fisherman_max]

that may be true, but it happens when i have fish on a stringer sitting in the water.


just a phenominon that we cant explain to the fullest. NO PROBLEM they still taste great on the table.:compress: