Hey Brother, Crayfin was right about one thing, Summer fish do have more fat reserves than weinter runs, You can really see it when you barbeque a summer run. Also, summer runs stay brighter for much longer than the winter fish do. If I had to make a choice, I'd say that summer fish are definately better on the table than the winter fish are.... They fight better too. As far as how long the meat stays good...... If I catch a fish and it has ANY color at all, I release it. I won't eat a fish that isn't chrome. People say that just because a fish starting to turn color, that it doesn't mean that the meat isn't top quality, and they may be right. The way I figure it, I catch enough fish throughout the year that I can afford to Hy-grade a little..... But that's just one man's humble oppinion. Good luck!