allright, i fried up a bunch of trout last night. i mixed bacon grease and butter, and coated the fish in zatarain's blackened seasoning, and they were awesome. the kids loved it. my wife, though, doesn't like to eat around the bones, i guess i have spoiled her with the catfish and striper fillets we normally eat. i want to know if there is a way to make the trout's floating ribs disappear. i was thinking maybe make them like you do salmon patties. does anybody have any recipes that get rid of these little bones? or am i just stuck with it? thanks!