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Trout, the fly fisherman’s prize, is most impressive when whole – pan-fried or baked. However, eating around a trout’s bones can be a task, and its flavor is up-front, so smoked is the way many eaters prefer to have it. Because smoking almost automatically detaches the meat from their bones, trout do not need to be filleted beforehand. Smoked trout is a favorite basis for appetizer fish dip.