Originally Posted by
one_leg
I fillet almost all my trout nowadays. I just do them like the bigger models. I I hack off each side of the fish, and then I cut out the thin little strip where the pin bones are located. You lose maybe, at the most, a couple ounces of flesh when all is said and done. It's so nice not having to mess with the pinners. I either fry them up with beer batter, or bread them with flour, and fry in butter. Great either way. Add you favorite seasonings. I like de-boning them too. I just don't eat stuffed trout that often, and that's the only time I ever find a need to de-bone them.
One_Leg