[header] How to debone a trout [title] Remove the head of the trout. [step] Filleting should be done when you wish to serve only the finest cut of the fish, rather than cooking it whole. Start by cutting through the neck of the trout at the groove of the gills. 
Angle the blade of your knife so that you're cutting toward the head rather than the body to preserve the meat. [substeps] Always use a filleting knife or other sharp blade when preparing fish.