Ah yes, inland steelhead quality as table fare. Although the skin color of these fish isn't chrome bright, the fish are not boots. An inland steelhead in October is packing more lipid content in its flesh than a chrome bright December Chambers Creek steelhead. That Chambers Creek fish is generally no more than four weeks from spawning, and its body has stored enough energy reserves to survive that long plus a bit extra. The inland steelhead had its last good meal in June or July and is and will survive on stored lipid reserves to spawn next March or April.

Contrary to our elitist coastal notions, those inland hatchery steelhead that we're now required to retain are perfectly good table fare, if you happen to like steelhead. So put 'em on the BBQ or smoke them and enjoy and know that they're better eating than the chrome bright steelhead you'll be bringing home in three months.

Sg