CK, I think the answer lies in the reason one fishes. If one fishes for the joy of fishing, the end product (a killed fish) isn't the goal. If one fishes to get meat, killing the fish is the goal. I think for many of us (me for sure) we originally fished with the goal of bringing home some dinner. We learned, as we kept at it, that the experience of fishing, the process, from packing the gear, to travelling to the water, gearing up, reading the flow,making the cast, hooking up, playing the fish and finally landing it was all part and parcel of our enjoyment. The killing of the quarry seems so often to be unnecessary to the enjoyment of the moment. Often it seems to tarnish that moment. All said though, I do take a few fish every year for the table, but never so many that I take them for granted. Yes, hatchery fish are there so you may have a meal, but the real reason for hatchery programs is to increase the stocks of fish in the system. They are identified with a clipped adipose so that anglers can be sure they are not killing a wild fish, but also (perhaps more importantly) so that hatchery personnel don't use them for brood stock.