At Glen Coe, just a week ago, Magpiewolf and I had rainbow trout for tea. I was wondering who else does them this way ... First remove spine and innards: put your knife in along the spine and make a slit along it from head to tail. cut around the gill on both sides and the tail. Lift the flesh carefully on one side and fold back, exposint the spine. Slip the knife unde the spine and life gently - spine plus head and tail should come away in your hands bringing the innards with them. Fill the trout with some butter a little garlic (not too much or you lose the taste of the fish), someherbs are good if they're about especially lemony tasting ones. wrap each fish in foil, or big leaves if they're about too, and bake for 15-20 mins in the embers of a fire. Ours were delicious You could ponass the fish too but a wrap-bake makes them very juicy. I was taught that method of opening a fish by a posh London chef yonks ago and it works a treat, very few bones! Good for any fish that swims upright, not tried on flatfish ... would it work ???