By Justin Haag
Those who catch fish in winter often profess there is no better-tasting fillet of a given species than one harvested through a hole in the ice.
But why is it that a fish caught in January is often favored table fare over one harvested in August?
Late in summer, the water is often loaded with vegetation, algae and small organisms which can find their way into the fillets in a “you-are-what-you-eat” sort of way. Some develop a “muddy” taste in these conditions. Another reason often cited is that colder temperatures tighten the muscles of fish, resulting in firmer flesh.
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