We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it.   The last time my wife filleted it, but we ended up with lots and lots of little bones in the fish.  What is the best way to prepare trout that avoids this problem? 
I would say, find a recipe where you cook the fish whole (after cleaning it, of course - i.e. removing innards, fins, head, etc.) and then split it open. You should practically be able to lift the bones out when you open the fish up, if my memory serves me right.  I used to go trout fishing in Maine a lot, but it's been a while.  