Things You'll Need:
- Sharp, short-bladed knife Metal spoon Cutting board
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Step 1
Use the handle of the knife or a sturdy stick to rap the trout firmly on the back of its head to stun it so it will not continue to wiggle.
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Step 2
Scale the fish by placing it on a cutting board. Hold the tail with one hand and scrape the scales from tail to head with the backside of the knife. Do this several times all over the body to remove as many scales as possible. Rinse the fish in clean water.
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Step 3
Cut the fish from gill to gill on the belly side, being careful not to slice through the spine. Grab the head with your non-dominant hand and make a slit up the belly from anus to gills, being cautious not to cut into the guts.
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Step 4
With the back of the trout's head in your non-dominant palm, put your thumb and first finger in the mouth. Hold the fish up and, with the other hand, reach into the body cavity and firmly pull out the intestines, heart and other organs. Place the guts into a plastic bag that you can dispose of properly. Use your thumb or a spoon to scrape the spine from the tail up to the gills, removing the air bladder and any other guts that remain. Rinse the fish in clean water and rinse off the knife, too.
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Step 5
Cut off the head of the trout and place it in the bag with the guts. This will save space in the fry pan or in the freezer if you choose to save your catch to eat another day.
