FIELD

Scaling trout with a garden hose is quick and easy, and it also removes the slime. (SCOTT HAUGEN)

To gut a trout, place the fish on its side on a cutting board or hold it upside down in one hand. Insert the tip of a filet knife into the vent while sliding and lifting as you cut to the throat. Place the fish on its side and run the knife behind the gill plate until it hits the spine atop the back of the fish, right behind the top of the head. Cut down alongside the fish right under the pectoral fin and behind the gill plate. Flip the fish over and repeat the same cut on the other side.

With the skin cut all the way around the head and gill plate, grab the trout in one hand, head in the other hand and break the neck at the cut, forcing the head toward the body cavity. The head, pectoral fins and all entrails are removed in one piece

Next, clean out the kidney – that long, dark purple organ running the length of the backbone on the inside of the fish. It’s encased by a subcutaneous membrane that holds it tight to the spine. Cut down the center from head to tail end and scoop out the kidney. Force any remaining blood from the vessels and thoroughly rinse fish inside and out. You may choose to filet away the rib bones at this time.

With the trout cleaned, it’s time to prepare for cooking. Some folks like peeling off the skin and others like the skin on; try each to see what you enjoy.

Cooking a whole trout is one option, and many people like this because once cooked, the meat easily peels away from the skeleton. There will be some small pin bones remaining, which run perpendicular to the lateral line, and these can be eaten or removed once cooked. Trying to remove pin bones prior to cooking can separate the delicate meat.

You can also filet a trout. With the fish on one side, insert the knife at the base of the neck and, keeping the blade tight to the spine, slide it all the way to the tail. You’ll feel the blade cutting through pin bones as you go. Remove the entire filet, flip fish over and repeat. If you’ve not yet removed the ribs, it’s easily done by cutting underneath them with a sharp filet knife, or, again, they can be removed once cooked.

Trout can also be cut into steaks. Remove all remaining fins, position trout