Originally Posted by jumperdoc
If I'm going to keep a fish I clean it immediately streamside. One cut under the jaw and one cut from anus to the pectoral fins. Put a finger down the gullet and the guts and gills should come out in one pull. Dispose of the guts in some fast water, scrub out the blood line and back to fishing in about a minute. I keep some parachute cord in my pocket for an improvised stringer and a mesh bag sunk in the stream near camp stores the fish until meal time.
If your fish is not destined for a pic and quick release, this is the way to go. Growing up, this is how my dad handled trout that were kept for the frying pan and is exactly what I do on the rare occasion when I bring home trout for friends/family. After cleaning a nice heavy duty ziploc bag with a little water in it also works well to store them in a pack/vest if needed...