Summarize the following:
Hold the trout’s head in one hand and bend it backward. The neck will pop apart from the rest of the spine so you can remove it easily. Keep the head attached to the body. This will make it easier to remove the fins later on. Start your blade on the inside of the fish near the head. Place the tip between the meat and ribs and slowly work your blade towards the tail. Keep the knife as close to the bones as possible so you don’t waste any of your fillet. Once you have one side finished, flip the fish over and cut the other side away from the ribs. Trout are smaller fish, so use a blade that’s 4 inches (10 cm) or less so you have more control of where you’re cutting. Pull the fillet away from the ribs and put your knife through the skin between the meat and the bones. Keep the blade as close to the spine as you can as you work the knife down through the tail. Flip your fish over and make the same cut on the opposite side. Once both sides are cut, pull the ribs out of the fish and throw them away. Some small pin bones may stick in your fillet once it’s cut. Work the blade of your knife underneath the bones to cut them away. Set the trout upside down so the meat of the fillets is facing up. Put your knife through the skin near the front of one fillet to cut the fin off. Pull the knife across the fish’s neck and the skin around the other fin to remove everything in one piece. Throw the head away or use it to make fish stock. Run your knife along the top of each fillet where it connects to the dorsal fin. Once you cut each side, pull the fin out and throw it away. Leave the skin on the fillet for when you cook your trout, regardless of whether you try smoking, grilling or pan-frying it.
Pull the head back towards the spine to break the neck. Slit underneath the ribs with a fillet knife to separate the bones from the meat. Poke the knife through the trout’s neck and cut along the spine. Remove the front fins and head. Cut out the dorsal fin between the fillets.