Good morning all! Let me get going on my question. I am pretty good at catching and releasing Rainbow Trout, but that is about it. Any trout fishermen care to share on how to best cook them? I normally fillet all the fish I catch like bass, bluegill, crappie, and catfish. But I’ve tried to fillet trout, and found that they have so many more bones in them, than these other fish, that it was next to impossible to fillet them. I just ended up with a hacked up mess. I’ve seen where people have cooked them whole, just scale and gut them. If they are cooked in this manner, can the meat just be lifted off the bones with a fork, without much danger of accidently swallowing a fish bone? Any “detailed” instructions on how to fillet and cook them correctly? that can be given to me, would be greatly appreciated. Thank you. Paul