Lots of good recommendations here. For me, the size of the fish dictates how I cook them. For the really small ones like those often stocked in our Central Texas rivers, or like those we catch high up in the mountains of New Mexico and Colorado we simply cut the heads off and gut, scratch out the vein in the top of the cavity, batter and fry. The small ones can be fried 3 at a time in an 8" skillet. The bones are so small you can eat them right along with the rest of the fish. If they are just a little bigger, however, beware of all the little pin bones. Nothing better after a long day in the mountains than fresh trout.

Thanks, Tell him James said Hi. Is he still working in states under HB for HI Technology Industry?

They have been living in Finland for years now. I will send you his contact info in a PM when I get a chance.