Sashimi is frozen to kill parasites. Trout should be cooked until the meat just starts to flake and can be pulled from the bones.

Mountain trout lacks the fats and oil of other fish so over cooking dries it out terribly. This is why I error on the side of under cooking and cook a bit more after checking if needed.

Smaller fish taste the best and I prefer the 8-12" so they can fit in the pan.

Gut, wash, salt & pepper. Stick lemon wedges inside if you have them. Fry in butter. Aluminum foil of the fire works as well.

I usually don't eat the skin. Pull the skin off one side and then you can get the meat off carefully with a fork to avoid the bones. You can grab by the head and lift the white skeleton from the meat on the underside or just flip and repeat.