Just received my latest COOKING WILD magazine; recipes for gravlax, smoked Michigan steelhead, whiskey elk fennel sausage, and an interview with a guy who wrote a book on turning from vegan to hunter. Fascinating! We tried the elk Wellington recipe in an earlier issue, and WOW! Great food ideas-give it a read if you find it! The steelhead article doesn't go into any ethics about hatchery vs. wild. It's focused on recipe, preparation and cooking-just sayin`!