That's the one thing I'll miss about moving from north Georgia, the trout fishing. They're almost easier to catch than bluegill.
Use dynamite instead of just cherry bombs tied to rocks, and you can get both at the same time.
Seriously though, happy1ga is pretty much right on the money, frank. To me, trout tasted pretty much like any other common freshwater gamefish or panfish, it's seriously overblown as a big deal. Catfish looks and tastes pretty different.
I understand that technically speaking the natural oils in the fish break down into even-fishier tasting compounds when heated, so frying in oil or deep-frying is best since it carries away a lot of the broken-down compounds out of the flesh, baking generally not considered so good since the oils stay in the flesh. Still, I've baked panfulls of fish (Mostly white perch aka sheepshead) and they turned out fine, I did pour a couple of cans canned cream of mushroom soup concentrate and some water on them and added onions, potatoes and carrots though. Don't try baking catfish, they turn out like rubber. Smoked fish is pretty good, but tastes vary widely on that.
I ate sardine sandwiches when I was a kid, so strong fish taste doesn't necessarily bother me, as long as it's in fish that's
supposed to taste strong as opposed to being on the way to spoiling.
