I have fished the potholes for 20 years and tried all types of tricks to get that dreaded muddy taste out. I've yet to find one that works. One thing that I have found that is consistent is, if you filet your trout and find that the meat is tight and firm, no muddy taste and is great in the skillet. If the meat is soft and loose, it is great for the smoker only.

I have found this to be true no matter what time of year, although in the heat of the summer most of the filets are soft rather than firm. Just my 2 cents