Hey Solo...

Interesting points.

I can only speculate as I have no formal training in fish ingestion.  I just "learned on the job" as to eating 'em!  The Laker I caught in Pickeral was just into the "Pickeral Narrows" in front of the first island as you paddle in from the east.  I caught in end of July....44 feet.  Water was steaming hot at the surface.  My depth finder sounded only 44 ft. for the depth through that part of the narrows.  The only reason I dropped the rusty 1 oz. jig was that the whole day was a dissapointment for other fishe's.  A guy on that island (in the background of pic) ( we ate lunch with him), told me of catching mid-summer trout out of that hole 10 years prior on his last trip there.

I landed the trout.  Strung it, towed it back to camp...about 45 minutes.  I figure it seemed to die and quit flopping on the stringer at about 20 minutes into the paddle home.  Fillited it 45 minutes after catching it.  Water was hot but air temp was cool that week.  The meat was a gristly yellow texture.

What do you think of the outfitters comments on different sub-species, tasting different?

pic below of the fatty Laker
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(addendum)...funny, maybe I should identify that I am the one holding the "fatty Laker"!  It could also be construed that the "fatty Laker" is sitting in the canoe.