[Chrisper4694]

here's my advice...because stocked trout can be done very wrong, to the point it tastes like how river mud smells. if you want to play it safe just gut it and clean the blood line against the spine very well! scrape it and rinse it multiple times. cut the head off, done preparing. throw it in a bag of lemon juice and whatever else you like (i use Worcestershire sauce, thyme, garlic, pepper, too) let it sit for a day or two. now when you go to cook it all those flavors will be in there good and you wont have to worry about it tasting bland or like river mud.

if you really want to cook them that same day you catch them, don't shy back on the spices, olive oil or butter, onions, garlic, whatever lay it in there the trout can handle it. I found out the hard way, flip it half way through or you'll have the bottom side tasting good and the top side tasting bland haha.