Don't All Trout Taste the Same?  No.

Brook Trout (technically a char): Features a sweet, rich, and delicate flavor. It has a tender, flaky texture and darker, often orange-pink flesh when caught in cold, clean waters. Most anglers agree that brookies are the best-tasting of the common trout species, but few have tried them side-by-side other trouts.

Rainbow Trout: Has a milder, more oily, and nuttier flavor. The meat is less sweet than a brook trout and can taste lighter or blander depending on its diet and whether it lives in a hatchery or the wild.

Cutthroat Trout: Tastes similar to a rainbow but carries a slightly stronger, gamier, and more distinct freshwater flavor.    This fish also had bigger grasshoppers, a leech and was more full from feeding than the other trout.   They are more scavengers.   Brown trout are even more so.
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For the Recipes To Keep the Trout Flavors Pure:

Get ready with two cast-iron skillets.

Ok, you can use one skillet and a sheet pan, but the presentation is better in two cast-iron skillets.  If you are doing the side of potatoes, start on the potatoes first and while they are roasting in the oven, do the following:

Clean and gut your freshly caught trout.   We used a brook trout, a rainbow and a cut-bow for our taste test.   Pat the fish dry if wet.   Roll the outside in a plate covered with flour to coat nicely.   Get a skillet going on med-high heat (about 8) and add about 1/4 cup of Crisco (don't worry it's just vegetable oil, it's not that bad for you to fry in and most importantly here, it has no flavor, which allows the fish to shine through compared to cooking in butter or olive oil, etc., which you can do if you prefer.)   Let it get very hot, but not smoking, you want to avoid burning the fish, just enough to sear and lightly brown when you carefully add them to the pan.   Cook for about 3-4 minutes per side until just cooked through, which you can see from looking in the cavity.   Try to only flip once, so they don't fall apart.

Serve with a simple side that allows the trout to shine through, like baby roast potatoes.   To cook baby potatoes in the oven:

• Prep the oven: Heat your oven to 425°F.
• Wash and dry, if not clean: Scrub the baby potatoes and dry them completely with a clean towel so they get crispy instead of steaming.
• Cut the potatoes: Slice them in half so they are all similar in size.
• Put in a second cast iron skillet (or baking sheet-they will look cooler in the second skillet but they cook the same on a baking sheet) and toss the potatoes with olive oil, herbs de Provence, salt, black pepper, and garlic powder.
• Arrange in a single layer with the cut side facing down.  This is important to developing a good crust.
• Bake for 30 minutes until the bottoms are golden brown and the inside is soft when poked with a fork.  Add a few pats of butter to the skillet, toss and re-season.   Serve while hot.