Fresh from cold water, cooked hot and fast.
Some of the best I've had were taken from a cold stream just south of Glacier Park, when I was helping an outfitter buddy guide three Japanese guys on a summer horsepack trip. As we caught some cutbows on flies, one of the Japanese guys (the one who couldn't speak much English) would skewer the trout through the vent to the mouth on a willow branch, season it with a mix he brought along, and cook it carefully over an open fire until the still-firm flesh could be easily stripped off the outside--including the cheeks. He kept saying, "Teriyaki! Teriyaki!" and grinning. The word basically means grilled in Japanese--but whatever, it was great!
