Betty,

Some agencies utilize chemical treatments of the water in both the raceways where they rear trout and the water within the stocking trucks to protect the fish from diseases and parasites. If these chemicals include some sort of salt, the fish may respond by increasing their secretion of the "slime" coating. This can cause an observable difference in amount of "slime" on the fish. This also can increase the "fishy" smell. Think of a catfish and how much "slime" they have on their bodies and how "fishy" they smell. My guess is that this is what you are seeing with your recently stocked trout.

Gary