As someone that used to live in Michigan and sell food to restaurants, I can attest that most of your fish has been frozen twice and was caught in warmer waters. Ideally, what you want is a fish that's never been frozen and comes from cold waters. The colder the water, the higher the fat content. Just like in beef, with your fish you want good marbling. Flavor distribution. Mmmm... Go with the trout. I second that advice. Unless you buy some fresh, never frozen Salmon. If you do, it was likely swimming less than 72 hours prior and is in the $30-40 a pound range. Kind of pricey for Salmon. But we can't all live on the coast and we can't all afford fish that been drop shipped from Alaska/Hawaii. Sometimes decent Salmon is better than no salmon at all, right?