Having grown up around natural trout waters, I have to say that there is no better tasting fish then a native trout (cutthroat trout at that). As for the planted trout, it takes them a while to get the fish hatchery taste out of them. That taste comes from the steady diet of pellets and the life in the concrete runs. Once they spend time eating insects and their natural prey, they will develope into nice tasting fish. I always gut my fish away from the waters where I caught them, and away from where I am camping (too many critters). Cut the heads off, thus removing the gills which have high concentrations of blood which can spoil the taste of the fish. Throw them on plenty of ice, and you should be in business. Perhaps the best way to cook up a trout is to place a slab of butter in the middle, salt, pepper, lemon, and wrap it up in tin foil. Throw it on a camp fire and cook to perfection! Delicious! Just my 2 cents.

-Rich