You will need a fresh trout. It is very important to use a fresh fish. On a cutting board, cut the head off using a sashimi slicer. Gut the fish and wash it in cold running water. Use your free hand to keep the fish from slipping while you fillet it. Keep the blade horizontal, and cut just above the skeleton of the fish from head to tail. Turn the fish over and cut the second fillet. Remove the rib bones from the fillets. Remove any remaining bones with tweezers. Remove the skin.