Here in Montana, it's trout season every day. Most of our rivers are open for "catch & release" all season long. On some, like the Jefferson, one may kill a few trout year 'round.
Rubbed with a little olive oil, salt, and pepper, they grill nicely over a hot fire and alongside a packet of asparagus. I always thank my graduate school colleague Betty Smocovitus (now at U FL-Gainesville), who taught me to throw a few pinches of rosemary onto the coals as the trout cook. With a pot of wild and brown rice with almonds, a bottle of white wine, and friends Dave & Gloria it was a sumptuous feast. I don't kill many trout, but we do give thanks for a few each year.