Originally Posted by Shaggy
I know you were supposed to kill them, seems it would be very troubling for me to do so.
As far as filleting goes, I almost never fillet a trout I cook them bone in and flake the meat off with a fork when they are done. The skin, tail and head help hold the whole thing together while it is cooking. This can be tough with the little guys, but their bones are soft enough that you can just pick them up and eat'em like a small piece of corn on the cob.