Some people with CHF are also at a higher risk of sudden death from serious problems with the. rhythm of the heart. Symptoms of heart attack include chest pain (crushing, squeezing pain or tightness in the chest), difficulty breathing, shortness of breath, sweating, nausea, vomiting, and loss of consciousness.
Whatever the color, I always cook trout with the skin on; it helps hold the meat together, as well as providing flavor (most of which is in the thin fat layer just under the skin). I also like to eat the skin -- the tiny scales are entirely edible -- but some prefer to leave it behind on the plate.
Step 1. Clean the trout, if necessary. Rinse the trout with cool water inside and out. You can choose to leave the trout whole, or you can use a sharp knife to cut off the head just under the top fin. The decision whether or not to remove the head is a matter of personal preference.