On the reports page and on this forum I've seen folks mention the color of the trouts meat. I've heard all kinds of 'scientific' explanations of why some are pink and some are white, but I still can't explain it myself for 100% certaintly.

Well, whatever you think is the reason, keep this in mind - WDFW is planting trout (mainly triploids I think) with pink dye added so the meat is pink. Hmmm... What's next, adding garlic and butter flavor?