Use a fish scaler to scrape the trout and remove the scales

Wash off the loose scales and pat the fish dry

Dry the inside of the trout with a paper towel

Cut off the fins along the body of the trout

Remove the head, cutting at a slight diagonal

Remove the tail

Make an incision along the spine, cutting as close to the bones as possible, to remove the top fillet

Remove the bones by cutting as close as possible to them on both sides

Use your fingers to feel for pin bones. Remove them at the angle that they are poking out

The trout fillets are clean and ready to be used!