My understanding is the muddy taste is caused by the diatoms in the water. Of course they are more abundant in warm water as well as the alkaline water of eastern Washington. It is found most common in trout but have bass, crappie, perch and catfish (bullheads) all with muddy taste. Seems after several months of cool water the taste is "flushed" from the fish. Some folks seem more "sensitive" to the taste than others.

The chemcials form the diatoms that is the cause of the muddy tastes seems to be stored in the fish's fat. The fat begins to break down as soon as the fish dies. That is why it is sometimes recommended to clean and ice the fish right away.

If that taste is particularly offensive to you the best beat is to CnR. If it is somewhat tolerable then you need to ice the fish immediately and clean and skin as soon as possilbe being sure to remove the "dark meat" along the sides of the fish under the skin. That dark flesh is the fat and as it breaks down following the death of the fish it taints the rest of the flesh.

Tight lines
Smalma