Often times I do catch and release. Trout is tasty, but it's very soft flesh. Lately, I've been freezing some filets and then salt curing and cold smoking them in batches. Turns out similar to smoked salmon
My recipe is to weigh the fish, take 3% of that weight in non iodized table salt, and rub it into the flesh. Add some brown sugar even, why not. Put it in a baggy for like a week... The salt will pull liquid out of the fish, and the liquid will reabsorb back into the fish. When the flesh is firm and slightly tacky, it's done.
Then you can optionally cold smoke it to add wood flavor. They sell burners on Amazon that smolder sawdust in a spiral. Put them in a box with enough air for the smoldering to continue, and come back hours later.
Cured and smoked trout. Can eat plain or on a bagel or whatever
Forgive the messy fillet job. First time trying a new technique