Country Life
BY IAN NIALL
PINK trout for supper—one cannot guarantee such things. One cannot even say wit', certainty that there will be trout of any s°1, on one's return, but we had pink trout cooked in butter this week and, as always, I made a note of it in my diary. Why are not all lake trout pink-fleshed? Why are those that arc pink so much more delicate in flavour tha° the others? I ask myself this at least once year. Perhaps the pink ones feed more 01 beetles and the rest confine themselves to other things, as some 'anglers believe. The trout I caught at the weekend consisted of eight white fleshed specimens and four pink-fleshed oilP I am sure that there is something significanti in the feeding, for even pink trout vary II hue and I think that more of them are to b` had when the season is advanced than at tilt, beginning. Whatever the reason, I am alwa?i, delighted to get pink ones. There is nothing to equal them, although a friend says char all even more delicate.
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