A few factors at work for me:
1. The actual hunting part and looking for the creature is fun. Yes I have the same effect when I'm taking pictures of the fish.
2. The skill in which it takes to obtain the prey is interesting. A 300 yard, one bullet shot for a mule deer with wind, requires training.
3. The killing part is the most distasteful and least desireable aspect. It is a means to the end though. Testosterone is not part of it at least for me.
4. The most important factor: Because I killed the animal for my table, I honor it in ways that I never think about honoring a chicken, whole fish or steak that is cleanly butchered and antiseptically wrapped up in plastic from the grocery store.
I have meat wrapped up in my refrigerator that was store bought. I don't consider the fact that it was living creature when I prepare it. The deer that I shot a few years ago or fish that I caught or scallops that were gathered recently - I remember where I was when I took that creatures life. I think about how vital and beautiful it was before it came into contact with my rifle, hook or dive knife. With that in mind I not only treat it with special care but because I remember it when it was alive, I treat it with respect and give thanks that it can nourish me.
I cooked professionally for a number of years and I have a very high regard for the freshest and most beautiful ingredients that can be found. When I incorporated hunting and gathering along with my culinary skills, then and only then, was I able to understand the true sense of honor that I needed to have for each and every one of the living creatures that I use to foster life. I love to harvest wild mushrooms, herbs and vegetables. I bring the same sense of honor into my kitchen when using them as well.
Buying fish, beef, chicken and other creatures from the store insulates us from the life that each of these animals gave up to prolong and foster our own.