One other thing. I gut and remove the blood from the fish immediately after bonking it. Then I keep it cool in the shade like hanging it in tree or in cold running water or a damp burlap bag until I can put it on ice. Then it goes on ice in the cooler. Time before it gets iced depends on the temperature. I can't belive all the people I see catch a fish throw it on the bank and don't clean it until they are ready to go home. The least they can do is bleed it by cutting the gills right after the fish is caught.

I don't particularly care for either, if I was forced to choose I would eat steelhead.
I do give a few fish away to family/friends throughout the year and I get more requests for steelhead then salmon.

Meat = salmon
Fun = steelhead

Meat = salmon
Fun = steelhead

Dave -
I have found that steelhead tend to be milder while salmon, especially chinook having a more robust taste. As a result those that really like fish prefer salmon while those that are non-fish eaters or ambivant about fish favor steelhead. I try to keep that in mind when having guests.

Tight lines
S malma

Salt water caught salmon for me. Favorite is spring chinook followed by coho. Summer steelhead are ok, but I'm usually fishing salmon. Not excited about river salmon or winter steelhead.

I like them all...as long as they arent overdone

I'm with catcher on this. I voted salmon, recognizing that there are far more choices to be had, but prefer steelhead equally (boots excluded).

We seem to like salmon on the BBQ and steelhead in the smoker. The steelhead seems to have a better flavor with the recipe we use in the big chief. In fact, we don't often eat steelhead any other way. The best Salmon I have ever eaten, was Sockeye. Kings are second best and Coho third, never eaten a Chum or a pink

Sockeye, spring or summer king bucks in the 20 -35lb range are my favorites. 20lb+steelhead bucks are good but all others, especially hatchery steelhead are down in the chum and river coho class.

I like a nice wild steelhead from pike place. They are so tastey.