Our normally reliable fish market sold us steel-head trout that are tasteless. Cooking method was a simple oven roast, with lemon slices and S&P in the cavity; cooked to 125 degrees; served with mustard cream sauce. Not all the mustard cream sauce in the ramekin could make up for the meh flavor. There are two more LARGE fish in the freezer. Apart from cooking them for the three cats and the dog...any thoughts?