I thought about asking this when I caught and filleted the fish, but it slipped my mind. Anyway I took some fillets out of the freezer the other day and they were really light colored; exactly the same color as a trout. This fish was 24" and over 6lbs, if I recall; the jaw was slightly hooked and it was getting just a bit of color on the scales. The meat was firm and had good texture and flavor, but really just tasted like a trout rather than a steelhead. I'm wondering why that is. Did this particular fish simply not spend a lot of time in the salt? Or maybe it never left the river and camped out in the estuary until it's kin came home. Any insight on this? The other fish I caught this season were the normal steelhead pink.