Check out the gallery on Washingflyfishing and you'll find some pics. Pretty cool looking actually.
The water quality and how you prepare your fresh trout generally has the most impact on the taste of the fish. If the water is really warm - the more mushy the meat. If you put your fish on a stringer and leave them there all day, the meat will tend to be muddy tasting. Best thing to do with just about any fish is to quickly bleed them then put them on ice. Putting them on stingers or 5 gallon buckets of warm water just won't do...

I've eaten plenty of brookies from alpine lakes and streams - and man are those some tasty fish. Its been too long since I've eaten brown trout, but I bet if you bleed them and ice them they will be great.