Rinse the trout under cold water
Pat the trout dry with paper towels
Place the trout on a clean cutting board
Make a cut behind the gills down to the backbone
Run the knife along the backbone toward the tail
Lift the fillet away from the bones as you cut
Turn the trout over and repeat on the other side
Remove any remaining pin bones with tweezers
Trim off the skin if desired
Rinse the fillets lightly and pat dry before cooking