Catching Firetrucks on Soldier Creek

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Palatability has a lot to do with timing.  Some kokes turn red before their flesh really starts to degrade.  But the closer it gets to actual spawning time the more of the fishes' flesh and organs have been sacrificed to the development of eggs or milt.

Newly "turned" kokes still have the prized reddish flesh.  Later on the flesh becomes pale and mushy...and develops a musty smell and flavor.