I've caught several winter steelhead but have never caught a summmer-run. How do bright summer fish -- hatchery fish only, of course -- compare to hatchery winter fish come dinnertime? Also, how long do summer fish stay bright? Do they darken up quickly once they reach the freshwater of rivers? Is a summer-run caught in August or September still good to eat, or are they best right about now? Thanks for the help.

The theory behind summer runs is that they do not spawn until the winters start arriving. They typically are in the rivers several months so they definitely stay brighter for far longer than a winter ever will. I am not sure but I have to assume they have more fat reserves than winters much like spring chinook do. If it is a hatchery fish/bright--I say konk it---it should taste great! I have not noticed a difference when it has come to eating them compared to winter runs. There are plenty of guys on this board that are much more "in the know" than me, but it has been my experience that no matter when you catch them, if they are still table quality looking, they should taste fine.

Crayfin

Hey Brother, Crayfin was right about one thing, Summer fish do have more fat reserves than weinter runs, You can really see it when you barbeque a summer run. Also, summer runs stay brighter for much longer than the winter fish do. If I had to make a choice, I'd say that summer fish are definately better on the table than the winter fish are.... They fight better too. As far as how long the meat stays good...... If I catch a fish and it has ANY color at all, I release it. I won't eat a fish that isn't chrome. People say that just because a fish starting to turn color, that it doesn't mean that the meat isn't top quality, and they may be right. The way I figure it, I catch enough fish throughout the year that I can afford to Hy-grade a little..... But that's just one man's humble oppinion. Good luck!