To each his own...

Personally my motto is "Without the fat, they eat like crap."

That should make it pretty obvious where a downrunner steelhead fits into my idea of fine dining. The only way a fresh fish and a spent fish could be of comparable eating quality is if someone overcooks the "freshy" to the point that most of the fat is gone..... "nice and dry and flakey" as some folks like to say. No thanks!

Overcooking is the biggest culinary mistake when it comes to preparing fish. Total cooking time is 10 minutes per inch of thickness.... MAX! As soon as the color of the flesh becomes opaque, it's done.