Rinse the trout under cold running water
Place the trout on a clean cutting board
Use a sharp knife to make a shallow cut from the vent to the gills
Open the belly carefully
Remove the entrails with your fingers or a spoon
Scrape out any bloodline along the backbone
Remove the gills if desired
Rinse the cavity thoroughly with cold water
Pat the trout dry with paper towels
Remove scales by scraping from tail to head if needed
Trim fins if desired
Store the cleaned trout on ice or refrigerate immediately