Salt and pepper the trout. Go light on the salt.

Warp the whole trout with a few thin slices of prosciutto, and bake for 30 mins. Until the prosciutto is crispy like bacon.

We use old bay, the juice of a lemon lime and orange, a little butter, and inside the fish some onion and any ki d of pepper you want, wrap in foil and either grill or bake

Pin bones are like coarse hairs. they won't choke you but they are an unpleasant part of eating trout. Filleting them doesn't avoid the tiny pin bones. cooking first and carefully pulling the meat from the backbone and ribs doesn't eliminate the tiny hair-like pin bones either. the pin bones are always present in the part of the meat near the rib cage but are absent from the tail meat. If you find the presence of pin bones distasteful, you can just eat the tail meat. Chefs use tweezers to remove the pin bones from large trout and salmon fillets.

the key is catching them, lol. just gut them, take off the head or leave it on, up to you. rosemary,garlic sea salt,onion powder,and a little bit of pepper inside and out. Heat up the grill, wrap in tinfoil and trow on the grill. Cooked some two days ago that way, turned out great. I did't spray the foil with anything, so when I opened it up the scin stuck to the foil. I was then able to pull the backbone out. It pretty much deboned the whole fish in one swipe.

A little olive oil, crushed pepper, stuffed with asparagus spears,wrapped in bacon and smoked!......yumm!

You think deep frying trout nuggets would soften up those pin bones enough to be edible? Sigh, my family wants their fish free of anything "fishy" LOL.

yes frying them disintegrates the bones

Thanks! Into the frying pan then. Since it is trout maybe I'll serve up the trout nuggets and ketchup with a slice of lemon ;-)

I have found that stocked trout do not taste near as good as wild Colorado mountain stream trout. so, if you are catching stocked trout and find the flavor a little offensive, you should still give wild trout a try. I gut the fish, scale them, then coat in cornmeal and fry them up.

I fillet mine, steam cook the bones in water for 1 hour, then use the created fish stock to make a fish veloute sauce. I bake the trout, and put the stock into a saucepan with some heavy whipping cream, fresh rosemary or thyme, and a blond roux to thicken the sauce. When your fish is done in the oven, pour your sauce over the trout and eat up! I know its a bit technical and time consuming for trout but its definitely worth it.

That sounds great as well!