In the discussions of ruby trout and ivory salmon, someone always speculates that, like flamingos, a diet of shrimp causes the meat to turn pink. So I started thinking about flamingos ... and if anyone ate them. One source said flamingos and parrots were once popular in South America in ancient times.
There were some French flamingo recipes from the 14th century.
The recipe from Roman days on boiled flamingos seems to indicate that only the feathers are pink since you add grape juice to the meat. So maybe the flesh of fish is not pink due to diet.
Well, if you ever have a flamingo that you don't know what to do with, here's the recipe.