Rinse the trout under cold running water
Scale the fish with a fish scaler or the back of a knife
Place the trout on a clean cutting board
Make a shallow cut from the anus to the gills
Remove the innards with your fingers or a spoon
Scrape out the bloodline along the backbone
Remove the gills if desired
Rinse the cavity thoroughly with cold water
Pat the trout dry with paper towels
Trim fins and any remaining unwanted parts
Store on ice or refrigerate immediately