Stockers that are 2yr old (in the lake for one winter) are really tasty I find. you gotta get them in about may before the water really heats up though. lakes like Paine, Beauvais, etc have some dang tasty fish. I cut sloce thru belly, empty guts leave the spine and rest of fish intact.. I cover with butter, stuff the insides with butter n lemon pepper, maybe some onion and garlic as well, then tin foil them up and BBQ them.... MMmMMMmm