Inventor of the "closed eye conjecture"
Hatchery and native steelhead are similar. They are loaded with oils and fat from eating food in the wild. The Farmed stuff doesn't have the same fat and oil content. The natural oils and fat keep the wild stuff firm and from drying out when you cook it. With the Farmed fish, It helps to add your own fat and oil. As mention in another thread bacon is good frying works as well. As far as dealing with the soft flesh, I haven't figured out how to firm that up so you end up with moist flakey meat after your done cooking. I guess it's hard to polish a terd.