Sometimes (I have to admit) I look at a nice fat trout and think back to when I bonked 'em and fried them streamside. Definatly the best fish I've ever eaten. I can remember specific meals...Once, on some nice restricted access lakes in New Brunswick, my brother, some friends and I took a few fish (legaly) and fried them up beside the lake in butter salt and pepper...they puffed up 3x their size when they hit the pan and I can still taste them...
That being said...how do you cook up those huge trout around here...you know the ones...white on the leading edge of the fins, no black spots, pretty aggressive....lol