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Super easy to clean and prepare.
Scale if you want using a non-serrated knife, it adds a few seconds to the prep.
Cut the top side (the side away from the guts). From the edge to the spine, sever the spine. Leave the gut cavity intact.
Then just grab the head and pull out the entire content of the gut cavity.
(Roe will remain in the gut cavity, this is fine. ) I leave the bone on... not enough meat to fillet.
This is how I clean trout... Cut the back up to the spine, grab the head and pull out content.
To cook.
Salt and let rest for 10 minutes.
Pat with flour
Pan fry with enough oil to cover the fish.
Eat around the bone... You can probably eat the small bones and fins, they turn crispy after frying.
Hope that helps.
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