NO BONES ABOUT IT

Deep in a clear, cold lake in Montana live fat rainbow and brown trout.  

When they get big as your arm, my Dear Hubby and his fishing friends

 lure them from their lair and bring them home.

...So fresh you can still see the surprise in their eyes.

 Then DH sharpens his fillet knife

 and prepares their salmon-colored meat for cooking and freezing.

The head comes off.

…A slice down the back.

 The meat is skillfully separated from bone.

These fish feed on tiny fresh water shrimp 

which gives the flesh the bright color and delicate flavor

The fillet on the other side comes off the same way.

 Then the meat is sliced away from the skin.

 In a very short time you have fresh trout feelays.  

You can grill it, broil it, bake it, sauté it.  There’s trout kabobs,

 pan fried, breaded and deep fried, trout cakes, 

lemon trout, pepper trout, trout and potatoes…that’s about it.