What would cause the meat of a Northern Pike to be orange colored? I have speared many Pike in a specific lake in Northern Minnesota and have had a couple now that have had an orange color to the meat - usually it is white in color which is and always has been normal to me. The lake I spear on does have a natural spring or two (so I've been told) and does have a few creeks flowing into and out of it. It is a small lake and has little to no traffic on it. Most of the time the water clarity is clear but at times it has been cloudy - guessing it is from the a current in the lake. Just wondering if I should be concerned about consuming the fish from this lake and what would cause the meat to have an orange color to it. Thanks.