I was hoping this link would help out, but maybe it doesn't.  Someone was telling me that the red fin may be a separate sub-set of lakers, but not necessarily splake.  If I remember correctly there were two different species of Lakers when I fished Lake Superior 5yrs back.  One had white meat, the other was more pinkish - apparently one was better to eat than the other...  I find that hard to imagine, it may be the best tasting fish overall.

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